质构参数与花生物性测定的相关性  

Correlation between Texture-Analyzer Parameters and Physical Properties Measurement of Peanut

作　　者：汤鹏宇 孟繁博[1] 黄道梅 郑秀艳[1] 林茂[1] TANG Peng-yu;MENG Fan-bo;HUANG Dao-mei;ZHENG Xiu-yan;LIN Mao(Institute of Integrated Agriculture Development Research Institute,Guizhou Academy of Agricultural Sciences,Guizhou Institute of Farm Products Processing,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院现代农业发展研究所,贵州省农产品加工研究所,贵州贵阳550006

出　　处：《现代食品科技》2021年第7期294-301,共8页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31460415);黔农科院青年基金[2019]17号;贵州省科技计划项目(黔科合成果[2017]4116)。

摘　　要：为明确花生在物性测定中与质构参数的相关性,本研究以两种表观差异较大的花生品种为样品,通过调控质构测定仪的关键参数进行研究。结果显示:不合适的质构测试参数能显著影响花生样品的物性特性结果并降低检测准确性。其中,压缩形变量对花生的硬度、弹性、内聚性、咀嚼性等物性特性造成显著影响,而压缩形变量为35%~50%之间时影响较小;测试速度与花生样品脆性成显著负相关性,拟定测试速度在40 mm/min时脆性检测结果较为平稳;过高的剪切速率会严重影响剪切力结果的稳定性,造成系统误差扩大,控制剪切速率小于60 mm/min能较好的稳定剪切力数据。不同种类花生之间物性测定结果不同,利用合适的测定参数就可以减小系统误差,进而更好的体现样品之间的物性差异。因此,花生样品在进行物性测定时,选择质构参数中压缩形变比在35%~50%范围,测试速度40 mm/min,剪切速率不高于60 mm/min对花生物性测定影响较小,这样的检测参数可以取得稳定数据。In order to clarify the correlation between texture parameters and physical properties of peanut,two peanut varieties with apparent differences were selected as samples in this study.The influence of the texture-analyzer parameters on the physical properties of peanut samples was investigated by regulating the critical control points of the texture.The results showed that inappropriate texture-analyzer parameters could significantly affect the physical properties of peanut samples and reduce the accuracy of test results.For example,the compression shape variable had a significant influence on the hardness,elasticity,cohesion,chewiness and other texture properties of peanut.However,the compression shape variable had a small influence when it was between 35%and 50%.The detection speed had a significant negative correlation with the brittleness of peanut samples.The brittleness detection results were relatively stable when the test speed was 40 mm/min.The stability of shear force results would be seriously affected by the higher shear rate,which resulted in an increase in systematic errors.Therefore,the better stable shear force data could be obtained when the controlled shear rate was less than 60 mm/min.The results of physical properties were different between the different types of peanuts.The systematic errors could be reduced by using suitable determination parameters and the physical property differences between samples were better represented.As a result,when the physical properties of peanut samples were determined,the stable data could be obtained by selecting parameters of compression deformation ratio 35%~50%,test speed 40 mm/min and the shear rate of no more than 60 mm/min,which had little effect on the physical determination of peanut.

关 键 词：花生 质构参数 物性测定 压缩形变比 测试速度 

分 类 号：TS207.3[轻工技术与工程—食品科学]