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。
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 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期111-113,共3页
Food Science
基金
国家"863"计划项目(2008AA100802)
关键词
鲜食玉米
温度
物性特征
感官评定
steamed corn on the cob
temperature
physical properties
sensory evaluation
