低钠盐多味花生的质构特性与感官评价相关性分析  

Textural properties and sensory evaluation correlation analysis of low sodium salt multi-flavored peanut

作　　者：鲁耀彬[1] 王海滨[1] 何旭东 朱波 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉旭东食品有限公司,湖北武汉430040

出　　处：《武汉轻工大学学报》2014年第2期8-12,25,共6页Journal of Wuhan Polytechnic University

基　　金：武汉市科技局2012年高新技术产业发展行动计划现代农业专项(产业创新服务平台;201220837307)

摘　　要：采用物性测定仪对低钠盐多味花生进行压力测试和TPA测试,选取硬度、酥脆性、咀嚼性、压力面积4个指标结合感官评定,分别分析在调整低钠盐多味花生的油炸时间、油炸温度、白糖面粉比例三个因素下指标间的相关性。结果表明:在不同工艺下,样品的硬度、酥脆性、咀嚼性、压力面积都存在一定的相关性。调整油炸时间时,硬度与口感评分呈极显著相关性(P<0.01),酥脆性、咀嚼性与口感评分呈显著相关性(P<0.05)。调整油炸温度时,酥脆性与口感评定呈显著相关性(P<0.05)。调整白糖面粉比例时,硬度、咀嚼性与口感评分呈显著相关性(P<0.05)。The stress test and texture profile analysis （ TPA） of the low sodium salt multi-flavored peanut were tested by the Texture Analyzer , correlation of relevant indicators：hardness fracturability ,cherriness and pressure area were analyzed by adjusting the frying time , frying temperature and the sugar/flour ratio.The result shows , there are some correlations among the hardness , fracturability , chewiness and pressure area of the sample under different process.Hardness was significantly correlated to the mouthfeel score of the sample in adjusting the frying time （ P〈0 .01 ） .Fracturability showed a significant correlation to the mouthfeel score of the sample in adjusting the frying temperature （P〈0.05）.Hardness and chewiness showed a significant correlation to the mouthfeel score of the sample in adjusting the sugar/flour ratio （P〈0.05）.

关 键 词：质构特性 相关性分析 低钠盐多味花生 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]