基于质构仪检测成品槟榔硬度方法优化及应用分析  

Optimization and Application Analysis of Hardness Determination Method for Betel Nut Products Using Texture Analyzer

作　　者：杨博文 高倩 徐亚萍 陈卫军[1] 陈海明[1,2] YANG Bowen;GAO Qian;XU Yaping;CHEN Weijun;CHEN Haiming(College of Food Science and Engineering,Hainan University,Haikou 571101,China;Huachuang Institute of Areca Research-Hainan,Haikou 571600,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口571101 [2]海南华创槟榔研究院,海南海口571600

出　　处：《食品科技》2023年第3期291-297,共7页Food Science and Technology

基　　金：海南省重点研发计划项目(ZDYF2020107)。

摘　　要：成品槟榔作为一种地方特色咀嚼品,其硬度是评价槟榔质构特点、口感品质中最为重要的指标。为了提高成品槟榔硬度检测的准确性和重复性并确定硬度最佳范围,文章系统地研究了质构仪的不同探头以及不同测试参数对槟榔硬度测定的影响,确定最佳测试参数,并进行应用分析。研究选择成品槟榔作为样品先进行单因素实验,在P50(柱形)、ACKB(刀切)、HDP-3PB(三点弯曲)中确定最佳探头,再根据不同压缩量以及不同的测试速度和触发力进行3组单因素实验确立理想参数,最后选取35种成品槟榔进行硬度测定并进行分析。结果表明:HDP-3PB探头最适合成品槟榔硬度测定,测试模式:单次压缩,参数为测试前/中/后速度3/1/3 mm/s,触发力为20.0 g,目标模式为形变,形变率40%,样品需去除卤水切割成1 cm×2 cm小块,在此测试条件下大多数槟榔硬度在5046.26~5703.07 g。该研究初步建立基于质构仪测定成品槟榔硬度的方法并进行应用和分析,丰富了成品槟榔质构检测方法,为建立标准、规范成品槟榔硬度范围提供依据。Betel nut products,as a local chewing product,its hardness is the most significant indicator to evaluate the texture characteristics and taste quality of betel nut.In order to improve the accuracy and repeatability of betel nut products hardness testing and to determine the optimum range of hardness,this thesis systematically studied the effects of the texture analyzer’s different probes and different testing parameters on the determination of betel nut hardness,determined the optimal testing parameters and applied,analyzed them.The betel nut products were selected as the experimental samples to first conduct single-factor experiments to determine the best probes among P50(columnar),ACKB(knife cutting)and HDP-3PB(three-point bending),and 3 sets of single-factor experiments were carried out to establish the ideal parameters based on different compression volumes and different test speeds and trigger forces,and finally,35 betel nut products were selected for hardness determination and analyzed.The best probe for d etermining t he b etel n ut p roducts w as t he H DP-3PB.Test m ethod:s ingle c ompression w ith t he parameters 3/1/3 mm/s pre/medium/post-test speed,trigger force 20.0 g,target mode was deformation,40%deformation rate,sample to be cut into small pieces of 1 cm×2 cm with the brine removed,and the hardness of the 35 betel nut products was 5046.26~5703.07 g under these test conditions.A method for determining betel nut products’hardness using a texture analyzer was initially established and applied and briefly analyzed to enrich the texture testing method for betel nut products,providing a basis for establishing industry standards and regulating the range of hardness of betel nut products.

关 键 词：槟榔 硬度 质构仪 质构方法优化 相关性分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]