摘要
目的:比较国内外几种市售婴幼儿面条的质构特性。方法:以国内外几种市售婴幼儿辅食面条为研究对象,使用质构仪的TPA模式和剪切模式分析比较市售婴幼儿面条的质构特性。结果与结论:婴幼儿面条的TPA特性中,国外婴幼儿碎面和直面的硬度均高于国内,而黏聚性低于国内;婴幼儿直面的硬度、黏聚性、咀嚼性、回复性普遍高于婴幼儿碎面;国外婴幼儿碎面和直面的剪切硬度均高于国内,且婴幼儿直面的剪切硬度普遍高于婴幼儿碎面。
【Objective】 To compare the textural properties of several kinds of infant noodles sold at home and abroad. 【Method】 Totally 7 kinds of infant supplementary food noodles were selected as the research object,and the texture characteristics of infant noodles were analyzed by using TPA mode and shear mode of texture analyzer. 【Result and Conclusion】 Among the TPA characteristics,the hardness of infant crushed noodle and baby noodle in foreign countries is higher than that in China,but the cohesiveness is lower than that in China. The hardness,cohesiveness,chewiness and resilience of baby noodles are generally higher than those of infant crushed noodle. The shear hardness of infant crushed noodle and baby noodle is higher in foreign countries than in China,and the shear hardness of infant crushed noodle is generally higher than that of baby noodle.
作者
岳淑琴
唐艳斌
汪厚银
黄建
王丽娟
蒋彤
许逸凡
何丽
YUE Shu-qin;TANG Yan-bin;WANG Hou-yin;HUANG Jian;WANG Li-juan;JIANG Tong;XU Yi-fan;HE Li(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention/Key Laboratory of Trace Element and Nutrition,National Health Commission of the People's Republic of China,Beijing 100050,China;Agri-food Standardization Institute,China National Institute of Standardization,Beijing 102299,China)
出处
《中国食物与营养》
2023年第2期11-14,32,共5页
Food and Nutrition in China
基金
十三五重点研发计划“特定生理阶段营养健康食品关键技术研发与应用”。
关键词
婴幼儿
面条
质构特性
TPA特性
剪切硬度
infant
noodle
textural property
TPA characteristics
shearing characteristics
