食品质构评定方法的研究进展  

Research Progress of Food Texture Assessment Methods

作　　者：江登珍 李敏[1] 康莉 余小云 张鑫[1] Jiang Dengzhen;Li Min;Kang Li;Yu Xiaoyun;Zhang Xin(School of Advanced Agriculture and Bioengineering of Yangtze Normal University,Chongqing 408100,China)

机构地区：[1]长江师范学院现代农业与生物工程学院

出　　处：《现代食品》2019年第7期99-103,共5页Modern Food

基　　金：重庆市生物工程与现代农业专业群资助,“涪陵榨菜质地品质分析与评价研究”项目(编号:CSZKY1817);2018年生物工程与现代农业特色学科专业群校级大学生创新创业训练计划专项课题“榨菜质地分析”(编号:czdsc1844);重庆市涪陵榨菜集团股份有限公司资助项目“涪陵榨菜质构智能化评价体系的建立”

摘　　要：食品的质构是描述食品结构的物理性质,是对食物口感的语言表达,食品质构评定方法可分为感官评价和仪器分析两种方法。常见的感官评价和仪器分析方法有描述性检验、质构仪分析、计算机视觉检测、超声成像技术检测和近红外光谱技术检测。本文总结了常见的食品质构评定方法,展望食品质构评定发展方向,为食品质构评定方法的研究提供理论基础。The texture of food is to describe the physical properties of food structure and to express the taste of food.The methods of food texture assessment can be divided into sensory evaluation and instrumental analysis.Common sensory evaluation and instrumental analysis methods include descriptive testing,texture analyzer analysis,computer vision testing,ultrasonic imaging technology testing and near infrared spectroscopy technology testing.This paper summarized the common methods of food texture assessment,looked forward to the development direction of food texture assessment,and provided a theoretical basis for the study of food texture assessment methods.

关 键 词：食品质构 感官评价 仪器分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]