市售剁辣椒脆性品质评价研究

该试验通过对市售的10种含油量高的油性剁辣椒和10种不含油或含油量极低的水性剁辣椒进行全质构分析（TPA），对测试结果与感官评定进行相关性分析，并建立以剁辣椒脆度的感官评分为因变量的回归方程。试验结果发现，剁辣椒的硬度、剪切强度、韧性与剁辣椒的感官评分之间有良好的正相关性，证明剁辣椒的脆性在一定程度上能代表剁辣椒的品质。并对剁辣椒脆度的感官评分与仪器测定的指标进行逐步回归分析，较为准确的计算出当水性剁辣椒硬度＞5 719 g，剪切强度＞272.8 g，韧性＞35.15 g·s时，剁辣椒的脆性非常好；当油性剁辣椒硬度＞7 372 g，剪切强度＞316.42 g，韧性＞44.76 g·s时，剁辣椒的脆性非常好。

Brittleness quality evaluation of commercial chopped chili

In this experiment, 10 kinds of chopped chilies with high oil content and 10 kinds of chopped chilies with zero or little oil content were used for texture profile analysis (TPA) and shear test, then the correlation of the testing result and sensory evaluation was analyzed. At the same time, the regression equation was established using the sensory evaluation of chopped chili brittleness as dependent variable. It was found that the hardness, shear strength and toughness of chopped chilli had good positive correlation with the sensory evaluation of chopped chilli, which proved that the brittleness of chopped chilli could represent the quality of chopped chilli to some extent. Through the stepwise regression analysis between the sensory evaluation of chopped chilli brittleness and the indexes determined by the instrument, it could be accurately calculated that the crispness of the water chopped chili was very good with hardness＞5 719 g, shear strength＞272.8 g and toughness＞35.15 g·s, and the crispness of oily chopped chili was very good with the hardness＞7 372 g, shear strength＞316.42 g, toughness＞44.76 g·s.