不同加工条件莲蓉馅料感官评价与仪器测试指标的相关性研究  

Study on the Correlation between sensory evaluation and instrumental testing indicators of lotus seed paste fillings under different processing conditions

作　　者：赵利平 梁梓健 吕义忠 谢雅曼 李玉坤 吴锦源 高向阳[3] ZHAO Liping;LIANG Zijian;LÜYizhong;XIE Yaman;LI Yukun;WU Jinyuan;GAO Xiangyang(Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Guangzhou 511442;Guangzhou Cantonese Baked Food Processing Engineering Technology Research and Development Center,Guangzhou 511442;Guangdong Provincial Key Laboratory of Functional Food Active Substances,College of Food Science,South China Agricultural University,Guangzhou 510642;Guangzhou Restaurant Group Co.,Ltd.,Guangzhou 510170)

机构地区：[1]广州酒家集团利口福食品有限公司,广州511442 [2]广州市广式焙烤食品加工工程技术研究开发中心,广州511442 [3]华南农业大学食品学院广东省功能食品活性物重点实验室,广州510642 [4]广州酒家集团股份有限公司,广州510170

出　　处：《中国食品添加剂》2024年第8期178-187,共10页China Food Additives

基　　金：广东省重点领域研发计划项目(2019B020212001)。

摘　　要：针对目前莲蓉馅料缺乏全面客观的品质评价方法,通过研究蒸煮工序和磨浆工序对莲蓉馅料品质的影响,确定粒度分布、流变特性和质构特性等仪器分析指标可用于表征莲蓉馅料感官品质。结果表明,延长蒸煮时间和磨浆时间对仪器测试指标均有影响。感官及仪器分析结果表明,改变蒸煮和磨浆时间均可影响质地口感。“细腻顺滑”与粒度分布、TPA部分指标存在显著相关性(P<0.05);“软绵”与流变特性、TPA部分指标存在显著相关性(P<0.05),说明仪器分析指标可一定程度上反映莲蓉馅料口感质地。构建了莲蓉馅料感官评价指标的预测模型,得到“细腻顺滑”、“软绵”描述词指标的回归方程分别为Y=19.19-0.14X1-0.04X2、Y=8.26-0.03X1+0.09X2-0.032X3,为使用仪器分析指标定量表达莲蓉馅料质地提供了理论依据。In response to the lack of comprehensive and objective quality evaluation methods for lotus seed paste,this study investigated the influence of steaming and grinding processes on the quality of lotus seed paste.It identified that instrumental analysis indicators such as particle size distribution,rheological properties,and textural properties could be used to characterize the sensory quality of lotus seed paste.The results showed that prolonging the steaming time and grinding time had an effect on the instrument test indexes.Both sensory and instrumental analysis revealed that changes in steaming and grinding time affected the texture and mouthfeel.There was a significant relationship between"Delicate and Smooth"and particle size distributions,as well as some TPA(Texture Profile Analysis)indexes(P<0.05);"soft and elastic"demonstrated significant correlation(P<0.05)with rheological properties and specific TPA parameters,indicating that instrumental analysis indicators could to some extent reflect the texture and mouthfeel of lotus seed paste.A predictive model for sensory evaluation indicators of lotus seed paste was constructed,providing regression equations for the descriptors"smooth and delicate"and"soft and elastic"as follows:Y=19.19-0.14X1-0.04X2,Y=8.26-0.03X1+0.09X2-0.032X3,respectively.This study offers a theoretical basis for the quantitative expression of lotus seed paste filling texture using instrument analysis index.

关 键 词：莲蓉馅料 粒度分布 流变分析 质构分析 感官评价 

分 类 号：TS207.7[轻工技术与工程—食品科学]