| 鲜食玉米物性测定及食用温度研究 |
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| 引用本文： | 张大力,张海霞,闵伟红,郑明珠,刘景圣. 鲜食玉米物性测定及食用温度研究[J]. 食品科学, 2011, 32(9): 111-113. DOI: 10.7506/spkx1002-6630-201109025 |
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| 作者姓名： | 张大力 张海霞 闵伟红 郑明珠 刘景圣 |
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| 作者单位： | 吉林农业大学食品科学与工程学院 |
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| 基金项目： | 国家“863”计划项目(2008AA100802) |
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| 摘 要： | 目的：确定鲜食玉米的最佳食用温度及该温度下的质构特性。方法：采用TPA法和感官评定法研究鲜食玉米的使用温度范围内的物性特征和食用品质，综合分析TPA各项指标和感官评定结果，得出鲜食玉米的最佳食用温度。结果：鲜食玉米的最佳食用温度为60℃。结论：鲜食玉米在60℃时口感最佳，物性指标较好。
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| 关 键 词： | 鲜食玉米 温度 物性特征 感官评定 |
Physical Properties and Optimum Consumption Temperature of Steamed Corn on the Cob |
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| ZHANG Da-li,ZHANG Hai-xia,MIN Wei-hong,ZHENG Ming-zhu,LIU Jing-sheng. Physical Properties and Optimum Consumption Temperature of Steamed Corn on the Cob[J]. Food Science, 2011, 32(9): 111-113. DOI: 10.7506/spkx1002-6630-201109025 |
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| Authors: | ZHANG Da-li ZHANG Hai-xia MIN Wei-hong ZHENG Ming-zhu LIU Jing-sheng |
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| Affiliation: | College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China |
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| Abstract: | The current study was aimed at determining physical properties and the optimum consumption temperature of steamed corn on the cob. Texture profile analysis (TPA) performed on a Stable Micro Systems texture analyzer and sensory evaluation were used to investigate physical properties and the eating quality of steamed corn, respectively. Based on the comprehensive analysis of various determined TPA profile parameters and sensory evaluation, the optimum consumption temperature of steamed corn was determined as 60 ℃. |
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| Keywords: | steamed corn on the cob temperature physical properties sensory evaluation |
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