摘要
对影响低糖圣女果果脯感官品质的刺孔工艺进行了研究,感官评价采用均衡非完全分块设计。结果表明:刺孔大小为3 mm,刺孔个数为6个,仅仅刺破果皮或者贯穿整个果肉能得到感官品质较好的圣女果果脯。
This paper presents studied on different piercing processes, which affect the sensory qualities of preserved low-sugar cherry tomato; sensory evaluations were based on balanced incomplete block design. Results showed that fruits that have perforation size of 3 mm, 6 holes, and that are pierced on the peel only or thoroughly yield the best sensory qualities.
出处
《现代食品》
2018年第3期127-130,共4页
Modern Food
基金
四川工商职业技术学院院级项目(编号:14NC02)
关键词
刺孔
圣女果果脯
均衡非完全分块设计
感官评定
Perforation
Cherry tomato preserved fruits
Balanced incomplete block design （BIB）
Sensory evaluation
