| 奶糖质构性能评价方法的研究 |
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| 引用本文： | 周小理,周一鸣,赵琳. 奶糖质构性能评价方法的研究[J]. 食品工业, 2008, 0(6) |
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| 作者姓名： | 周小理 周一鸣 赵琳 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院; |
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| 摘 要： | 对上海市售不同品牌奶糖的感官评定指标和质构仪测定指标进行相关性研究。研究表明,质构仪测定出的奶糖弹性、黏聚性、胶着性、咀嚼性、回复性、硬度指标与其感官评价的硬度、黏度、咀嚼性、弹性及综合评分密切相关。为利用质构仪定量表达奶糖的感官品质提供理论依据。
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| 关 键 词： | 奶糖 感官评价 质构仪评价 相关分析 |
Study on Evaluation Method of Milk Candy Texture Characteristics |
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| Zhou Xiao-li,Zhou Yi-ming,Zhao Lin. Study on Evaluation Method of Milk Candy Texture Characteristics[J]. The Food Industry, 2008, 0(6) |
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| Authors: | Zhou Xiao-li Zhou Yi-ming Zhao Lin |
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| Affiliation: | Shanghai 200235 |
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| Abstract: | The correlation of sensory evaluation and instrumental test for the different milk candy were studied in this paper.The result showed that correlation between the instrumentation parameters,included hardness, springiness,cohensiveness,gumminess,resilience,chewiness and sensory texture characters such as hardness, springiness,chewiness,cohensiveness and synthetical evaluation were excessively significant.A theory basic was settled to express quantificationally the sensory characters of milk candy with TPA ex... |
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| Keywords: | milk candy sensory judgement texture analyzer correlation analysis |
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