测试条件对凝固型酸奶质构实验参数的影响

Effects of Test Conditions on Measured Texture Parameters of Set Yogurt

为探索测试条件对质构实验参数的影响,并建立凝固型酸奶的检测方法,对不同乳固体含量的凝固型酸奶进行分析。结果表明:硬度和黏附性与形变量呈正相关;随着测试速率的增加,黏附性显著减小,其他参数均有不同程度的增大;除了内聚性随着压缩间隔时间的增加而增加之外,其他实验参数几乎都没有受到显著的影响;探头直径越大,测得的质构实验参数值也越大。确定形变量20%、测试速率60mm/min、压缩间隔时间0s为最佳测试条件,直径12.7mm的凝胶标准探头最灵敏,可以区分凝固型酸奶的乳固体质量分数差为0.8%。

To understand the effects of test conditions on the measurement of texture parameters and establish an analytical method for testing set yogurt, set yogurt samples with different solid concentrations were investigated in this study. The results showed that hardness and adhesiveness were positively proportional to deformation. Adhesiveness was inversely proportional to the test speed and other parameters increased with increasing test speed. Extension of pressurization interval enlarged cohesiveness rather than other parameters. The values of all the texture parameters increased with increasing diameter of the probe. A 20% deformation and test speed of 60 mm/min without pressurization interval were determined as the optimal test conditions. In addition, a 12.7-mm-diameter probe was the most sensitive to distinguish concentration discrepancy of set yogurt with a sensitivity of 0.8%.