摘要
质构仪是一种评价食品品质的仪器,其测定的结果有较高的灵敏度和客观性。在英美等国家使用较为广泛,我国对于质构仪的应用研究已经慢慢深入。本文以荞麦糊状食品为研究对象,在阐述A/BE探头测试模式的定义和原理的基础上,对A/BE探头的应用进行研究,并与感官评价相结合,结果表明,直径为35 mm的活塞可以全面的评价可吸性食品的稠度及粘稠性。
Texture analyzer can be used for evaluation of food quality,which showed high sensitivity and objectivity.It was widely used in Britain and other countries.According to the definition and principle of laborating A/BE probe test mode,as well as the sensory evaluation of absorption food,A/BE probe was applied in the texture analysis of food paste products.It was found that 35-mm piston can be used to evaluate the consistency and viscosity of absorption food.
出处
《现代食品科技》
EI
CAS
2011年第9期1074-1076,1073,共4页
Modern Food Science and Technology
