| 面条的质构与感官评价的相关性研究 |
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| 引用本文： | 赵延伟,吕振磊,王坤,王雨生,陈海华.面条的质构与感官评价的相关性研究[J].食品与机械,2011,27(4). |
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| 作者姓名： | 赵延伟 吕振磊 王坤 王雨生 陈海华 |
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| 作者单位： | 1. 青岛农业大学食品科学与工程学院,山东青岛,266109
2. 青岛农业大学学报编辑部,山东青岛,266109 |
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| 基金项目： | 山东省高等学校优秀青年教师国内访问学者项目(编号:2010D104) |
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| 摘 要： | 用质构仪分别测定市售的不同宽度、不同添加物的挂面和不同价位的油炸型方便面的质构参数,分析质构参数与面条感官评分之间的相关关系。结果表明:对于不同宽度的挂面,折断压力有助于客观评价面条的感官评价总分、适口性、韧性、光滑性;对于不同添加物的挂面,拉伸距离有助于客观评价面条的感官评价总分、色泽、表观状态;对于不同价位的油炸型方便面,最大剪切力、切割时间有助于客观评价面条的表观状态、韧性。另外,感官评价和仪器所定义的参数有一定的差别。
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| 关 键 词： | 挂面 方便面 质构特性 感官评价 相关关系 |
Correlation between texture analyzer parameters and sensory evaluation of noodles |
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| ZHAO Yan-wei,LV Zhen-lei,WANG Kun,WANG Yu-sheng,CHEN Hai-hua.Correlation between texture analyzer parameters and sensory evaluation of noodles[J].Food and Machinery,2011,27(4). |
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| Authors: | ZHAO Yan-wei LV Zhen-lei WANG Kun WANG Yu-sheng CHEN Hai-hua |
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| Affiliation: | ZHAO Yan-wei1 LV Zhen-lei1 WANG Kun1 WANG Yu-sheng2 CHEN Hai-hua1(1.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109,China,2.Editorial Department of Journal of QAU,China) |
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| Abstract: | Vary width and additives noodles and vary prices of fried instant noodles in the market were analyzed by texture analyzer and the correlations between instrumental results and sensory evaluation scores was calculated.The results showed that for vary width noodles,sensory evaluation of total score,firmness,elasticity and smoothness were recommended for noodle evaluation through fracture force;the noodles with vary additives,sensory evaluation of total score,color and noodle appearance were recommended for no... |
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| Keywords: | noodle fried instant noodles texture property sensory evaluation correlation |
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