婴幼儿果泥和菜泥的质构特性分析

Analysis of Textural Properties Among Infant Fruit and Vegetable Puree

目的:比较国内外市售婴幼儿果泥和菜泥的质构特性。方法:以国内外市售婴幼儿果泥和菜泥为研究对象,采用质构仪的TPA模式分析比较市售婴幼儿果泥和菜泥的质构特性,同时检测水分含量和粒径大小。结果:市售果泥和菜泥的硬度较为接近,在1.50~4.50 N之间,其中硬度最小的果泥是国内样品3(苹果泥),菜泥硬度最小为国内样品2(胡萝卜泥),其硬度分别为1.41、1.66 N;硬度最大的果泥是国外样品6(香蕉泥),菜泥最大为国外样品6(胡萝卜泥),其硬度分别为4.35、4.59 N。婴幼儿果泥和菜泥的水分含量均在75%以上,且婴幼儿菜泥的水分含量大于果泥。结论:市售婴幼儿果泥和菜泥产品的质构特性受水分含量和粒径的影响,质地较为细腻单一,且硬度较小;婴幼儿果泥和菜泥的颗粒较为分散,部分产品整体颗粒较大。

Objective To compare the texture characteristics of infant fruit and vegetable purees domestic and international.Method The texture characteristics of domestic and international infant fruit and vegetable purees were analyzed and compared using the TPA mode of texture analyzer,the water content and particle size were also measured.Result This study found that the hardness of commercial fruit puree and vegetable purees were close,ranging from 1.50 N to 4.50 N.The hardness of domestic fruit puree sample 3(apple puree)was the smallest,and that of domestic vegetable puree sample 2(carrot puree)was the smallest,with hardness of 1.41 N and 1.66 N,respectively.The hardness of domestic fruit puree sample 6(banana puree)was the highest,and the hardness of international vegetable puree sample 6(carrot puree)was the highest,which was 4.35 N and 4.59 N,respectively.The water content of infant fruit purees and vegetable purees was more than 75%,and the water content of vegetable purees was greater than that of fruit purees.Conclusion The texture characteristics of commercial infant fruit purees and vegetable purees were affected by moisture content and particle size,and the texture was relatively fine and single,and the hardness was small.The particles of infant fruit puree and vegetable puree are more dispersed,and the whole particles of some products are larger.