干脆面酥脆度评价方法的研究  

Research on the Evaluation Method of Crispness of Crispy Noodles

作　　者：栾天奇 区敬 舒树敏 李戈 LUAN Tianqi;QU Jing;SHU Shumin;LI Ge(Shanghai Kangshi Food Technology Co.,Ltd.,Shanghai 201100)

机构地区：[1]上海康识食品科技有限公司,上海201100

出　　处：《食品工业》2024年第12期69-71,共3页The Food Industry

摘　　要：以干脆面为研究对象,采用质构仪对干脆面进行穿剪切试验,结合感官评价与质构分析的方法,建立干脆面酥脆度评价模型,为干脆面的定量评价提供依据。结果表明:干脆面的酥度、脆度、硬度与质构参数间呈现良好的线性关系。干脆面酥度可用破裂面积(A0)表征,脆度可用最高峰的前后斜率之比表征,硬度可用总剪切距离(MG)和至最高峰面积(A1)表征。此研究建立的酥脆品质数学模型达到了较高的拟合精度,能较好地评价干脆面酥脆质地。Focusing on crispy noodle as the subject,a texture analyzer is employed to perform puncture and shear tests on the noodles.By integrating sensory evaluation with texture analysis,a crispness assessment model for crispy noodle is developed.This establishes a foundation for the quantitative evaluation of crispy noodle.The results demonstrate a strong linear correlation among the crispness,brittleness,and hardness of crispy noodle and their texture parameters.The crispness of the noodles can be defined by the rupture area(A0),their brittleness by the ratio of slopes before and after the highest peak,and their hardness by the total shear distance(MG)and the area up to the highest peak(A1).The mathematical model for crisp quality developed in this study exhibits high precision and is adept at assessing the crisp texture of noodles.

关 键 词：干脆面 酥脆度 质构分析 评价方法 

分 类 号：R28[医药卫生—中药学]