食品的质构及其性质  

Food Texture and Properties

作　　者：陈伟 陈建设[1] Chen Wei;Chen Jianshe(School of Food Science and Biotechnology,Zhejiang Gongshang University,Food Oral Processing Laboratory,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院食品口腔加工实验室,杭州310018

出　　处：《中国食品学报》2021年第1期377-384,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国食品科技学会食品科技基金-雅培食品营养与安全专项科研基金项目(2018-10)。

摘　　要：食品质构是食品材料与结构性质的感官体现,直接影响食品的口腔行为、风味释放和感官愉悦,是影响消费者对食品的喜好和可接受性的重要因素。本文阐述食品质构的定义、质构性质的分类、感知途径和仪器测量方法等,以期让科研人员更好地理解食品质构及其性质,推动该领域研究的发展,为食品工业设计开发营养可口的高质量食品提供理论依据。Food texture is a sensory embodiment of the material and structural properties of food,directly affecting the oral behavior,flavor release,and sensory pleasure of food.Food texture is also an important factor affecting consumers'preference and acceptability of food.This paper described the definition and the classification of food texture,perception mechanisms and instrumental measurement of textural properties.It is hoped that the paper will enable better understanding of food texture and its properties,as well as to promote research in this field.It is also hoped that the paper will provide a theoretical basis for the food industry in the design of high quality food.

关 键 词：食品质构 质构性质 食品感官 食品结构 特殊膳食 食品喜好 

分 类 号：TS201[轻工技术与工程—食品科学]