汤圆TPA质构特性测试条件的优化  

Optimization of Testing Conditions for TPA Analysis of Rice Dumplings

作　　者：朱津津[1] 潘治利[1] 谢新华[1] 索标[1] 岳宗阳[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2013年第6期171-174,共4页Food Science

基　　金：国家自然科学基金面上项目(31071598);河南省科技厅重大科技攻关项目(072101110100);郑州市科技局重大科技攻关项目(072SGZN12029)

摘　　要：对汤圆进行TPA测试,选取测试速度和压缩比为研究对象,分析对汤圆TPA质构测定值的影响。结果表明:测试速率对结果影响不显著,压缩比对考察的质构参数均有非常显著的影响,对硬度和回复性进行二次多项式拟合,拟合模型具有统计学意义。速冻汤圆较为理想的测试条件为:测试速率1mm/s,压缩比60%。The optimal testing conditions of textural property analysis （TPA） for rice dumplings were explored. Testing speed and compression ratio were selected as research objects. The results showed that compression ratio had a significant impact on textural parameters. Quadratic models were fitted for hardness and resilience, which revealed a statistically significant difference. The ideal testing conditions were testing rate of 1 mm/s and compression ratio of 60%.

关 键 词：TPA 汤圆 测试速率 压缩比 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]