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基于模糊数学的低致敏营养餐包感官评价研究 被引量:5

Sensory Evaluation Based on Fuzzy Mathematics for Hypoallergenic Nutritional Meal Package
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摘要 以低致敏蛋白、微囊化油脂以及复合糖元为主要原料制备开发低致敏营养餐包。从粉体的颗粒特性、冲调特性和主客观感官特性等对餐包开展评价研究,利用模糊数学法对餐包冲调后的色泽、气味及滋味、组织状态进行感官评价;通过餐粉的均匀度、溶解稳定性、湿润性进行基本特性评定。结果表明:餐包粉体粒度分布与餐包冲调特性具有相关性,细粉颗粒(0~30μm、0~50μm、0~100μm)与餐包冲调特性呈负相关性,与粗粉颗粒(200~500μm)呈正相关性,即随细粉粉体颗粒体积不断增加,湿润时间不断增加,冲调特性逐渐变差;随粗粉粉体颗粒体积不断增加,湿润时间不断减少,则冲调特性不断加强。粉体粒径与餐包感官评分呈正向线性相关性,一定范围内,随粒径不断增大,感官评分不断加强,产品品质质量较好。该评价体系为完善低致敏营养包的加工工艺提供了理论依据。 With hypoallergenic protein,microencapsulated oil and compound glycogen as raw materials,a kind of hypoallergenic nutritional meal package was developed.The particle characteristics,preparation characteristics and subjective and objective sensory characteristics of the powder were evaluated and studied on meal package.The meal package of color,smell,taste,and organization state after preparation were analyzed by fuzzy mathematics.The basic characteristics of the meal package were evaluated from the uniformity,dissolution stability and wettability of meal powder.The results shows that there is a correlation between the particle size distribution of the meal powder and the reconstituability of meal package.The particle size of fine powder(0~30μm,0~50μm,0~100μm)is negatively related to the reconstituability of meal replacement,while that of coarse powder(200~500μm)is positively related to the reconstituability of meal replacement.That is,with a continuous increase of the particle size of fine powder and the wetting time,its reconstituability is decreasing,and with a continuous increase of the particle size of coarse powder and the wetting time,its reconstituability is increasing.The particle size of meal powder has a positive linear correlation with the sensory score of the meal package.Within a certain range,with the continuous increase of particle size,the sensory score is continuously strengthened,and the product quality is better.This evaluation system provides a theoretical basis for improving the processing technology of hypoallergenic nutritional meal package.
作者 张欣 夏凯 王俊 刘娜 ZHANG Xin;XIA Kai;WANG Jun;LIU Na(College of Life and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;China Food and Fermentation Industry Research Institute Co.,Ltd.,Beijing 100101,China;Ningbo Yufangtang Biotechnology Co.,Ltd.,Ningbo,Zhejiang 315000,China)
出处 《河北工程大学学报(自然科学版)》 CAS 2020年第4期105-112,共8页 Journal of Hebei University of Engineering:Natural Science Edition
基金 国家自然科学基金资助项目(2019YFF0216704)。
关键词 低致敏营养餐包 冲调特性 感官评价 模糊数学 hypoallergenic meal replacement powder reconstituability sensory evaluation fuzzy mathematics
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