不同品种板栗质地分析  

Texture Evaluation of Different Varieties of Chinese Chestnut

作　　者：张乐[1] 王赵改[1] 杨慧[1] 王晓敏[1] 史冠莹[1] 梁万平[1] 王晓娟 ZHANG Le WANG Zhao-gai YANG Hui WANG Xiao-min SHI Guan-ying LIANG Wan-ping WANG Xiao-juan(Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China Guiding cigarette factories, China Tobacco Guizhou Industrial Co., Ltd., Qianna 551300, China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450008 [2]贵州中烟工业有限责任公司贵定卷烟厂,贵州黔南551300

出　　处：《保鲜与加工》2017年第4期25-29,共5页Storage and Process

基　　金：2015年河南省农业科学院科研发展专项资金项目(20157814);2015年河南省重点科技攻关项目(152102210386)

摘　　要：以采自河北、河南两省的6种板栗品种(塔丰、遵玉、早丰、大板红、红油栗、大板栗)为试材,采用质构仪质地多面分析法对其进行分析测定,比较不同品种板栗的果仁质地特性,探讨反映板栗果实质地状况的评价参数。结果表明,不同品种间质地构成和变化特性存在较大差异,其中大板红在硬度、胶黏性方面最高,大板栗品种在弹性、胶黏性、咀嚼性方面较好,在果仁内聚性方面最好的为塔丰。板栗各质地参数间的相关性表明,硬度与咀嚼性、胶黏性呈显著正相关(P<0.05),内聚性与胶粘性、咀嚼性呈显著正相关(P<0.05),弹性与胶黏性、咀嚼性呈一定的负相关,胶黏性与咀嚼性呈极显著正相关(P<0.01),故硬度、内聚性、咀嚼性均能较好地反映板栗的质地特性。In order to compare the texture properties of different varieties of Chinese chestnut and explore the parameters for evaluation of real Chinese chestnut texture status, texture profile analysis method was used for determining the textural properties of six Chinese chestnut varieties from Hebei and Henan provinces（Tafeng, Zunyu, Zaofeng,Dabanhong, Hongyouli, Dabanli）. The results showed that, different varieties of Chinese chestnut had a significant difference on texture structure and variation characteristics. Dabanhong had the highest hardness and gumminess value,while Dabanli had higher level of springiness, gumminess and chewiness, and cohesiveness was best in Tafeng. The correlation among these texture parameters of Chinese chestnut indicated that the hardness of Chinese chestnut had positive correlation with chewiness and gumminess（P〈0.05）. Cohesiveness had significant positive correlation with gumminess and chewiness（P〈0.05）, while springiness had negative correlation with gumminess and chewiness, and gumminess had extremely significant positive correlation with chewiness（P〈0.01）. Therefore, hardness, cohesiveness and chewiness were able to well reflect the texture properties of Chinese chestnut.

关 键 词：板栗 品种 质地 相关性 

分 类 号：TS664.2[轻工技术与工程]