共查询到19条相似文献,搜索用时 265 毫秒
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食品的质构特性与新产品开发 总被引:3,自引:0,他引:3
介绍了在新产品开发中食品质构的构建,以厦开发过程中食品质构的感官评判和仪器分析,并讨论了感官评判结果与仪器分析数据的相关性。食品的质构特性是食品新产品开发中不可忽视的属性,值得研究开发者引起足够的重视。 相似文献
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食品口腔加工是一个十分复杂的动态过程,包括食物摄入、咀嚼、唾液分泌、食团形成、吞咽等部分。食品在口腔中过程中的质构感官则更为复杂。传统的食品流变学常常只能描述咀嚼初期的感官性质,而不能描述口腔加工全过程的质构性质。近年来口腔摩擦被认为是口腔质构感官的重要机理,可以用来描述舌头与口腔上颚、舌头与食品之间相对运动和由此产生的触觉感官。本文阐述了口腔摩擦学的原理,介绍几种常用的摩擦测量装置(包括本实验室自主设计的摩擦简易装置)和它们各自的优缺点。通过"口腔"摩擦学用于食品质构感官研究的几个典型例子,阐述摩擦学技术在食品产品研发和质量评测中的应用前景。 相似文献
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选取了5种吉林省产地的粳米,分别测定了主要成分含量,对5种原料粳米制成的米饭进行感官性质检测和质构性质检测,并分析了三者之间的相关性。结果表明,粳米中直链淀粉含量和水分含量对米饭的感官指标和质构性质有显著影响;质构指标中弹性和黏着性基本可以反映感官评价结果。 相似文献
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彩粒小麦面包品质评价 总被引:1,自引:0,他引:1
彩粒小麦富含蛋白质、氨基酸和对人体有益的微量元素或矿物质,具有较高的营养保健作用和加工品质,从而成为食品加工中的特殊原料,可被制成各种高营养功能食品.为了考察我校培育的5个彩粒小麦的面包加工品质,以同一试验田同时种植、采收、加工的济麦19为对照,根据GB/T14611-1993进行了5个彩粒小麦品系的面包制作及其感官品质评价,并采用质构分析法评价了面包的质构特性.结果显示,绿麦面包感官总分最高,D4红次之,二者高于对照济麦19,而质构品质各有特色.感官和质构评价结果都显示,红5、黑3、红6的面包品质低于济麦19,其中红5较差,黑3更差,红6最差.面包质构品质评价与感官评价结果基本一致,说明可以采用质构特性值辅助评价面包加工品质,可避免感官评价的主观性. 相似文献
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The role of oral processing in dynamic sensory perception 总被引:1,自引:0,他引:1
Foster KD Grigor JM Cheong JN Yoo MJ Bronlund JE Morgenstern MP 《Journal of food science》2011,76(2):R49-R61
Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception. 相似文献
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Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages
Enrique Ortega-Rivas Iván Salmerón-Ochoa 《Critical reviews in food science and nutrition》2014,54(2):190-207
Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed. 相似文献
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坚果类休闲食品是以各种坚果、瓜果籽等为原材料,经烘焙、干制、炒制而成,是一类营养丰富且具有独特风味和口感体验的零食,深受消费者的喜爱.本文对坚果类休闲食品的定义、特点、发展现状进行了较为系统的分析,重点阐述坚果类食品的感官与饮食体验及其影响因素和各种评价方法等,以期为坚果类休闲食品的感官体验研究提供新的思路,更好地推进... 相似文献
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Ortega-Rivas E 《Critical reviews in food science and nutrition》2007,47(2):161-173
Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall quality and, hence, acceptance of food products. Since food safety is also an important factor to be considered in food processing, preservation methods are selected taking into account the best compromise between microbial inactivation and preservation of quality attributes. Instrumental and sensory methods, as well as a match between them, are studied and perfected in order to verify how well a specific type of food has been processed to make it "functional" in sensory terms. 相似文献
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食品口腔加工是一个复杂的动态过程,包括食物持续破碎、食团尺寸减小、唾液分泌和食团形成等一系列过程。它既是食品的口腔物理处理过程,又是食品的感官感知过程。在此过程中,食品颗粒之间以及食品颗粒与口腔表面之间普遍存在着相对移动。因此,如何准确描述与该过程控制相关的物理原理,已超出了传统的流变学范畴,而且许多感官特性(如光滑感、脂肪感、油腻感、后余味等)亦不可用简单的流变学测量来表征。近年来兴起的口腔软摩擦研究被认为是研究食品口腔加工与口腔感官的可行技术手段。本文阐述了摩擦学基本原理和口腔软摩擦的基本知识,主要包括口腔软摩擦的生物学基础和测量方法,同时介绍了软摩擦技术在食品研发与感官品质评定中应用的最新进展。 相似文献
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