婴幼儿果泥和菜泥的质构特性分析  

Analysis of Textural Properties Among Infant Fruit and Vegetable Puree

作　　者：岳淑琴 何丽 黄建 汪厚银[2] 王丽娟 唐艳斌 YUE Shu-qin;HE Li;HUANG Jian;WANG Hou-yin;WANG Li-juan;TANG Yan-bin(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention/Key Laboratory of Trace Element and Nutrition,National Health Commission,Beijing 100050,China;Agri-food Standardization Institute,China National Institute of Standardization,Beijing 102299,China)

机构地区：[1]中国疾病预防控制中心营养与健康所/国家卫生健康委员会微量元素与营养重点实验室,北京100050 [2]中国标准化研究院农业食品标准化研究所,北京102299

出　　处：《中国食物与营养》2023年第9期27-32,共6页Food and Nutrition in China

基　　金：十三五重点研发计划“特定生理阶段营养健康食品关键技术研发与应用”(项目编号:2020YFC2006304)。

摘　　要：目的:比较国内外市售婴幼儿果泥和菜泥的质构特性。方法:以国内外市售婴幼儿果泥和菜泥为研究对象,采用质构仪的TPA模式分析比较市售婴幼儿果泥和菜泥的质构特性,同时检测水分含量和粒径大小。结果:市售果泥和菜泥的硬度较为接近,在1.50~4.50 N之间,其中硬度最小的果泥是国内样品3(苹果泥),菜泥硬度最小为国内样品2(胡萝卜泥),其硬度分别为1.41、1.66 N;硬度最大的果泥是国外样品6(香蕉泥),菜泥最大为国外样品6(胡萝卜泥),其硬度分别为4.35、4.59 N。婴幼儿果泥和菜泥的水分含量均在75%以上,且婴幼儿菜泥的水分含量大于果泥。结论:市售婴幼儿果泥和菜泥产品的质构特性受水分含量和粒径的影响,质地较为细腻单一,且硬度较小;婴幼儿果泥和菜泥的颗粒较为分散,部分产品整体颗粒较大。Objective To compare the texture characteristics of infant fruit and vegetable purees domestic and international.Method The texture characteristics of domestic and international infant fruit and vegetable purees were analyzed and compared using the TPA mode of texture analyzer,the water content and particle size were also measured.Result This study found that the hardness of commercial fruit puree and vegetable purees were close,ranging from 1.50 N to 4.50 N.The hardness of domestic fruit puree sample 3(apple puree)was the smallest,and that of domestic vegetable puree sample 2(carrot puree)was the smallest,with hardness of 1.41 N and 1.66 N,respectively.The hardness of domestic fruit puree sample 6(banana puree)was the highest,and the hardness of international vegetable puree sample 6(carrot puree)was the highest,which was 4.35 N and 4.59 N,respectively.The water content of infant fruit purees and vegetable purees was more than 75%,and the water content of vegetable purees was greater than that of fruit purees.Conclusion The texture characteristics of commercial infant fruit purees and vegetable purees were affected by moisture content and particle size,and the texture was relatively fine and single,and the hardness was small.The particles of infant fruit puree and vegetable puree are more dispersed,and the whole particles of some products are larger.

关 键 词：婴幼儿果泥 婴幼儿菜泥 质构特性 粒径 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]