| 方便年糕与宁波慈城年糕物性的比较研究 |
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| 引用本文： | 王林,俞科伟,桑卫国.方便年糕与宁波慈城年糕物性的比较研究[J].食品科技,2010(3). |
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| 作者姓名： | 王林 俞科伟 桑卫国 |
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| 作者单位： | T.C.C.宁波佳酿有限公司;应用海洋生物技术教育部重点实验室;宁波大学; |
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| 基金项目： | 宁波市科技局农业与社会发展科技攻关项目(200603C1011045) |
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| 摘 要： | 为比较方便年糕与传统年糕的区别,对两者的感官、质构和玻璃化温度等特性进行了研究。在相同条件下通过对2种年糕进行感官评定比较其感官属性,发现方便年糕在感官评定上总体优于传统年糕;通过质构仪的质地剖面分析比较两者在硬度、黏性、弹性、黏聚性、咀嚼性和恢复性等指标的区别,得出的结果与感官评定基本一致;用差示扫描量热仪测定两种年糕的淀粉玻璃化温度,初步揭示了方便年糕质量超过传统年糕的原因。研究结果为方便年糕的生产提供了科学依据。
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| 关 键 词： | 方便年糕 感官评价 质地剖面分析 差示扫描量热法 |
Comparisons of texture profile analysis and differential scanning calorimetry between instant rice cake and Ningbo cicheng rice cake |
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| WANG Lin,YU Ke-wei,SANG Wei-guo ,Ministry of Education,Ningbo.Comparisons of texture profile analysis and differential scanning calorimetry between instant rice cake and Ningbo cicheng rice cake[J].Food Science and Technology,2010(3). |
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| Authors: | WANG Lin YU Ke-wei SANG Wei-guo Ministry of Education Ningbo |
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| Affiliation: | WANG Lin1,YU Ke-wei1,SANG Wei-guo2 (1.T C C Ningbo Best Spirits Ltd.,Co.,Ningbo 315211,2.Key Laboratory of Applied Marine Biotechnology (Ningbo University),Ministry of Education,Ningbo 315211) |
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| Abstract: | Sensory evaluation,texture profile analysis and glass transition temperature were compared in order to compare the different between instant rice cake and traditional rice cake.The results showed that the sensory evaluation of instant rice cake was better than traditional rice cake.The results of texture profile analysis such as hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness and resilience were basically consistent with the sensory evaluation.Differential scanning calorimetry was used to... |
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| Keywords: | instant rice cake sensory evaluation texture profile analysis differential scanning calorimetry |
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