保健梨膏质地特性的感官评价与仪器测试及其相关性研究  

Sensory evaluation and instrumental analysis of texture characteristics of pear paste

作　　者：董义[1] 刘文虎[1] 乔煦玮[1] 曾凡骏[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品科技》2013年第4期302-305,共4页Food Science and Technology

摘　　要：利用质构仪的反向挤出模式(Back Extrusion Rig)对保健养生梨膏进行测试,研究其质地特性,分析各参数之间的相关性及其与质地感官评价参数之间的关系,获得以仪器测试参数为变量的感官评价指标多元线性回归模型。结果表明,感官评价的硬度、黏聚性、黏稠度均与质构仪测试的4个物性指标呈极显著相关,咀嚼性与质构仪测试的稠度和黏聚性达到显著相关,总体接受性与质构仪测试的硬度达到了显著负相关;预测模型都具有较高的判定系数,为梨膏质地评价的量化提供依据。Back extrusion rig was carried out on a texture analyzer to investigate texture characteristics of pear paste,and the correlation between the sensory evaluation and instrumentally determined texture parameters of pear paste were explored and modeled with multiple linear regressions.The results showed that hardness cohesiveness and consistency in sensory evaluation had extremely significant correlation with four physical indicators by texture analyzer,chewiness had significant correlation with consistency and cohesiveness by texture analyzer,overall acceptability was negatively correlated with firmness by texture analyzer.Expected model of sensory parameters by texture analyzer index had a high ANOVA explaining rate,thus providing scientific basis of quantification of texture evaluation.

关 键 词：梨膏 质构 仪器测试 感官评价 回归分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]