质构法快速测定金银花面条品质的方法研究

Study on Rapid Determination of Honeysuckle Noodle Quality by Texture Method

以面粉为原料制作面条,并分别添加0,2%,4%,6%,8%和10%的金银花粉,测定其感官、质构等品质特性指标,发现随着金银花粉添加量的增加,TPA、剪切力、拉断力和感官指标总体上均呈现出一定的减小趋势;通过SPSS统计分析对金银花面条的感官特性和质构品质特性指标进行相关性分析。结果表明,硬度、胶着性、回复性等质构指标与表观状态、适口性、韧性等感官指标具有明显的相关性,说明质构法可以代替感官评价法用于面条的品质的测定。

The sensory and texture indexes were measured on honeysuckle noddle, which was made by flour as raw material, And the amount of honeysuckle powder was 0, 2%, 4%, 6%, 8 %, 10% respectively. The results showed that TPA indexes, shear force, tensile force and sensory indexes overall presented decreasing trend with the increase of honeysuckle powder. The correlation analysis between sensory indexes and texture indexes was also studied by SPSS software. The results indicated that texture indexes such as hardness, gumminess and resilience had obvious correlation with sensory indexes such as apparent state, palatability and toughness. From what has been discussed above, a conclusion may be safely drawn that the texture method can replace the sensory evaluation method for the determination of the quality of noodles.