豆酱自然发酵过程中质地变化及相关性分析  

Study on the texture change and correlation of soybean paste during natural fermentation

作　　者：田甜[1] 武俊瑞[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与发酵工业》2014年第2期27-31,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31000805);国家高技术研究发展计划(863计划)课题(2011AA100902);辽宁省教育厅科学技术研究项目(L2012249)

摘　　要：采用质地多面分析法(TPA)对东北传统豆酱自然发酵过程中硬度,黏着性,内聚性和胶着性的变化情况进行探讨,分析了测定参数的变化与感官评价指标间的相关性,结果表明,随着发酵时间的延长,黏着性和内聚性呈上升趋势,硬度和胶着性呈先上升后下降趋势。黏着性和内聚性与感官评价指标间呈极显著正相关关系。以仪器测定参数硬度、黏着性、内聚性和胶着性为变量建立感官评定预测模型,结果表明,黏着性和内聚性对感官评价指标影响较大。This study adopted texture profile analysis method called TPA to investigate the change of hardness, adhesiveness, cohesiveness and gumminess of the traditional soybean paste came from Northeast of China during natu- ral fermentation. Correlation analysis was carried out between the change of texture parameters and sensory evaluation indexes. Results showed that adhesiveness and cohesiveness was on the rise, while hardness and gumminess was ris- ing followed by downward as the extension of fermentation time. Adhesiveness and cohesiveness with sensory evalua- tion indexes were very significant positive correlation. Using instrument parameters of hardness, adhesiveness, cohe- siveness and gumminess as variables to establish the sensory evaluation prediction model, results showed that adhe- siveness and cohesiveness had a significant influence on sensory evaluation indexes.

关 键 词：豆酱 TPA 感官评价 回归方程 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]