采用流变、质构特性及感官评定快速鉴别蒸煮双皮奶和冲调双皮奶  

Rapid Identification of Steamed and Prepared Double-Layer Milk Custard Using Rheological,Textural Properties,and Sensory Evaluation

作　　者：曹潇 郭伟滨 林颖琪 林欣然 黄懿迅 夏文杰 陈旭 陈思谦 CAO Xiao;GUO Weibin;LIN Yingqi;LIN Xinran;HUANG Yixun;XIA Wenjie;CHEN Xu;CHEN Siqian(School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China;China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation,Dongguan University of Technology,Dongguan 523808,China;Engineering Research Center of Health Food Design&Nutrition Regulation,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]东莞理工学院生命健康技术学院,广东东莞523808 [2]东莞理工学院,中国轻工业健康食品开发与营养调控重点实验室,广东东莞523808 [3]东莞理工学院,食品营养健康工程与智能化加工研究中心,广东东莞523808

出　　处：《食品科技》2024年第12期45-53,共9页Food Science and Technology

基　　金：广东省基础与应用基础研究基金区域联合基金项目(2023A1515140058);东莞理工学院大学生创新创业项目(202211819209)。

摘　　要：以3种蒸煮双皮奶和3种冲调双皮奶为研究对象,对其流变、质构特性、微观结构和感官品质测定和分析,以建立快速鉴别蒸煮双皮奶和冲调双皮奶的方法。结果表明,蒸煮双皮奶和冲调双皮奶均是以弹性为主的凝胶类食品,具有良好的力学性能和明显的剪切稀化特性。蒸煮双皮奶在流变、质构特性、微观结构和感官品质方面的各项参数均显著优于冲调双皮奶(P<0.05)。其中,屈服应力是鉴别蒸煮双皮奶和冲调双皮奶的主要参数。蒸煮双皮奶的屈服应力为22.81~91.98 Pa,而冲调双皮奶为1.12~2.21 Pa。另外,屈服应变、G'_(γ=100%)、临界应力和黏着性也可以作为鉴别这2种类型双皮奶的特征差异性参数。这些参数与感官评定指标相关性良好(r=0.539~0.813,P<0.01),且双皮奶的品质能够较好地被主成分1(67.76%)和主成分2(16.46%)解释和区分。利用以上参数可实现对蒸煮双皮奶和冲调双皮奶的快速鉴别,为保证双皮奶产品市场稳定性和提升消费者购买信心提供一定理论依据。The rheological,textural properties,microstructure and sensory quality of three kinds of steamed double-layer milk custard and three kinds of prepared double-layer milk custard were measured and analyzed to establish a rapid method to identify steamed and prepared double-layer milk custard.The results showed that both steamed and prepared double-layer milk custard were dominantly elastic curd food,and exhibited good mechanical characteristics and shear-thinning behavior.The rheological,textural properties,microstructure and sensory quality of steamed double-layer milk custard were significantly better than prepared products(P<0.05).Among them,yield stress was the main parameter to distinguish steamed and prepared double-layer milk custard.The value of yield stress of steamed double-layer milk custard was 22.81–91.98 Pa,that whicht of prepared products was 1.12–2.21 Pa.In addition,yield strain,G′_(γ=100%),critical stress and adhesiveness could also be used as characteristic difference parameters to identify these two types of double-layer milk custard.The correlation between these parameters and sensory evaluation indexes was good(r=0.539–0.813,P<0.01)and the quality of double-layer milk custard could be well explained and distinguished by principal component 1(67.76%)and principal component 2(16.46%).These above parameters could be utilized to realize rapid identification of steamed and prepared double-layer milk custard and provided a theoretical basis for ensuring the market stability of double-layer milk custard and improving consumer confidence in purchasing.

关 键 词：双皮奶 流变特性 质构特性 感官评定 快速鉴别 

分 类 号：TS201.7[轻工技术与工程—食品科学]