制作方法和淀粉种类对燕皮质构特性的影响研究

Studies on the Effect of Producing Method and Starch Category on Texture Characteristics of Yanpi

采用质地剖面法(TPA)评价不同制作方法和不同淀粉制作的燕皮的质构特性,分析了感官评定和物性测试仪测定结果的相关性。结果发现机械制作的燕皮的厚度和硬度高于传统手工制作的燕皮,而弹性、咀嚼性、韧性等均优于传统手工制作的燕皮。3种淀粉(甘薯粉、玉米淀粉、木薯粉)制作的燕皮中,木薯粉燕皮的韧性最好,甘薯淀粉燕皮的口感最佳。感官评定和物性测试仪测定的结果表明,在硬度、咀嚼性、厚度、脆性和韧性5个方面两者的相关性均良好,这为燕皮机械化生产提供良好基础,也为感官评价前利用物性测试仪评价或预测燕皮质构提供了理论依据。

The texture of Yanpi produced by different methods and starches was assessed by texture profile analysis （TPA）, the correlations between two results from sensory assessment and texture analyzer were also studied. Yanpi made by machine was thicker and harder than those made by hand, while springiness, chewiness and toughness were better than those made by conventional hand-method. Yanpi made of tapioca had the biggest toughness, while the one made of sweet potato powder had a best mouth feel. The sensory evaluation results for hardness, chewiness, thickness, brittleness and toughness of Yanpi products had good linear correlations with the testing results of texture analyzer. This research provides a good basis for mechanization of Yanpi production, it also provides theoryetic basis for using texture analyzer to assess or predict Yanpi texture before sensory evaluation.