食品酥脆质地的评定与表征  

Assessment and Characterization of Food Crispy Texture

作　　者：赵阿丹[1] 谢静[1] 张秋亮[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品工业》2015年第1期188-192,共5页The Food Industry

基　　金：大别山优质专用稻精深加工技术集成及产业化;湖北省科技厅重大专项(ZDN009)

摘　　要：以20种代表性食品为对象,采用质构仪测定和感官评价相结合的方法评价其酥脆特性,建立酥脆品质的评价模型,为食品酥脆品质的定量评定提供依据。结果表明,食品的酥性、脆性、硬度和酥脆性与质构测试参数间呈现良好的线性关系。食品的酥性可用空间破裂数(Nsr)和面积(A3)表征,脆性可用最大应变(Sm)和斜率(K2)表征,硬度可用斜率(K1)和面积(A3)的表征。建立的基于质构参数的酥脆品质数学模型达到了较高的拟合精度,能较好地描述食品的酥脆质地。To establish a method for quantitative assessment of crispy food quahty, with 20 kinds of typical food as the material, crisp characteristics were assessed by texture analyzer and sensory evalution, and the linear regression models were established to evaluate crisp quality. The results showed that crispness, brittleness and hardness showed a good linear relationship between the texture characteristic parameters. Crispness could be characterized by the number of spatial rupture （Nsr） and area （.43）. Brittleness could be characterized by the maximum strain （Sin） and slope （K2）, meanwhile, hardness could be described by slope （K1） and area （A3）. These mathematical models achieve a higher fitting precision, and food crispy texture can be better described by these models.

关 键 词：食品 质地 酥脆特性 表征 

分 类 号：TS201.1[轻工技术与工程—食品科学]