摘要
利用质构仪质地多面分析(TPA)测试法对鲜枣和不同温度干制处理后的干枣进行质构性能分析,热风干制温度分别设置为35,40,45,50,55℃。结果表明:干枣的各项质地参数受干制温度的影响较大,趋势明显,可用于评价干枣的品质;枣果实的硬度、弹性、凝聚性、回复性、黏着性、咀嚼性6项质地参数具有较好的相关性(R=0.762～0.997),故可以选用以上参数作为干枣果实质地性能的评价参数;综合分析各项质地参数结合感官分析,经40℃干制处理的干枣,具有适宜的硬度、咀嚼性等,反映其具有较高的品质。
Texture profile analysis（TPA） has been used to analyze the texture properties of fresh jujubes dried at different temperature（35 ℃,40 ℃,45 ℃,50 ℃,55 ℃） The results showed that,the texture parameters of dried dates influenced by dehydrated temperature and with clear trend towards,it could be used to evaluate the quality of dried jujube.There were good correlations（R = 0.762～0.997） between hardness,elasticity,cohesiveness,resilience,adhesiveness and chewiness.Therefore,the six parameters could be selected as evaluation index of texture performances of jujubes;According to the our comprehensive analysis of the texture parameters combined with sensory evaluation,the jujube dried at 40 ℃ has higher quality of appropriate hardness,chewiness.
出处
《食品与机械》
CSCD
北大核心
2012年第5期59-62,70,共5页
Food and Machinery
基金
新疆维吾尔自治区重大科技专项(编号:201130102-4)
关键词
枣
TPA
干制温度
质地参数
jujube
TPA
drying temperature
texture properties
