明胶软糖的感官评价与质构分析研究  

Sensory evaluation and texture analysis of gelatin

作　　者：于浩 徐晓飞 俞经虎 YU Hao;XU Xiao-fei;YU Jing-hu(.School of Mechanical Engineering, Jiangnan University, Wuxi 214122; .Wewow Nutrition and Health Research Center, Guangzhou 51062)

机构地区：[1]江南大学机械工程学院,无锡214122 [2]维乐维营养与健康研究中心,广州510623

出　　处：《食品科技》2018年第10期316-319,共4页Food Science and Technology

基　　金：国家自然科学基金项目(51375209)

摘　　要：研究对市售的4种明胶保健软糖进行感官评定实验,并采用质构仪进行质地剖面检验分析(TPA)实验,探索4种明胶软糖感官评定与仪器测试之间的相关关系。研究表明:质构仪得出的硬度、弹性、咀嚼性与感官评定指标有很好的正相关性;得出了感官评定指标以仪器测定参数为变量的回归方程,该方程可以用于预测明胶软糖的硬度和弹性,结果具有很好的显著性。This study on four kinds of gelatin jelly products for sensory evaluation experiment, and textureprofile analysis（TPA） experiment was conducted to explore the relationship of gelatin jelly between sensory evaluation and instrument measurement. The results showed that the hardness, elasticity,chewing were positively correlated with sensory evaluation indexes. The regression equation of the sensory evaluation index was obtained by measuring the TPA parameters. The equation could be used to predict the hardness and elasticity of gelatin and the results were very significant.

关 键 词：明胶软糖 感官评价 TPA测定 相关性分析 回归方程 

分 类 号：TS246.56[轻工技术与工程—制糖工程]