沙参去皮方法与质构特性关系研究  

Studies on Texture Properties of Blanched Radix Glehniae

作　　者：曾宪鹏[1] 代永刚[1] 李倬林[1] 南喜平[1] 

机构地区：[1]吉林省农业科学院,长春130033

出　　处：《吉林农业科学》2015年第2期110-112,共3页Journal of　Jilin Agricultural Sciences

基　　金：吉林省科技厅重点攻关项目(20130206044NY)

摘　　要：实验分析比较沙参在不同温度和时间下的热烫去皮效果,通过TA.XT.Plus型物性分析仪对热烫去皮后的沙参进行压缩-穿刺实验,得到硬度、破坏应力、损失率和破坏变形量等参数。根据实验参数并结合感官评价,确定沙参最佳去皮条件为90℃热烫60s。Different combination of blanching temperature and duration on the peeling effect of Radix Glehniaewere studied in the paper. Texture properties, including hardness, breaking stress, loss rate and breaking deforma-tion of peeled Radix Glehniae were analyzed with Texture Analyzer（TA.XT.Plus） using compression and puncturemethod. The optimal texture of Radix Glehniae was achieved by blanching at 90℃ for 60 s based on experimental pa-rameters in combination with sensory evaluation.

关 键 词：沙参 热烫 硬度 破坏应力 损失率 

分 类 号：TS205[轻工技术与工程—食品科学]