作　　者： ; ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科学》 2009年第11期47-50,共4页

摘　　要： 目的:使用质构仪测定复合果条的硬度和黏性,研究测试参数对测定结果的影响。方法:研究测试时探头速率、样本质量和原料搭配比例对复合果条硬度和黏性测定结果的影响。结果:测定时探头速率在30～120mm/min和240～480mm/min组内差异不显著,但组间差异显著;样本质量对复合果条硬度和黏性的测定结果无显著影响;以原料不同搭配比例制作的复合果条对其质构有显著影响;在贮藏期分别为0、30和45d时,对果条硬度和黏性的测定结果均没有显著差异。结论:使用质构仪进行测定复合果条可以客观地反映产品硬度和黏性等质构特性的变化。 The hardness and stickiness of compound fruit bar of longan and plum was tested using texture analyzer, and the factors affecting the testing results were explored, including cross-head speed, sample mass （thickness fixed, but length and width varying）, material mass ratio, and storage time. For the compound fruit bar composed of half longan and half plum, significant differences in the hardness and stickiness were found between two results tested at the cross-head speed of 3-120 mm/min and at 240-480 mm/min while no pronounced differences were found between two testing results in 3-120 mm/min or 240-480 mm/min. No marked effect of sample mass was seen on the hardness and stickiness for compound fruit bar composed of half longan and half plum, while mass ratio of longan to plum did affect significantly on the hardness and stickiness, and the compound fruit bar composed of half longan and half plum had the best taste. During storage for 45 days at room temperature, the hardness and stickiness had no significant changes.

关 键 词： 复合果条 硬度 黏性 质构仪 测定参数

领　　域： [轻工技术与工程] [轻工技术与工程]