【摘要】 目前对萝卜及其制品的评价主要集中在感官评定,个体间主观判断差异造成的误差难以避免,为了准确客观的评价萝卜的质构特性,文中采用响应面法对萝卜的质构剖面测试参数进行了优化,以硬度、弹性、咀嚼性、回复性为响应值,研究测试速率、压缩比例和停留时间对硬度、弹性、咀嚼性、回复性的影响。结果表明:压缩比例对硬度、弹性、咀嚼性和回复性的影响都极显著(P<0.000 1),测试速率对弹性和回复性影响显著(P<0.05),停留时间只对硬度有显著影响,所以在选定质构剖面分析测试参数时,要将压缩比例作为首要条件。进而依据回归分析得出最佳测试条件为,测试速率5.00 mm/s,压缩比例20.21%,停留时间4.55 s,在此条件下萝卜的质构剖面分析测定结果最接近真实值。更多还原

【Abstract】 Currently evaluation of Raphanus sativus and its products mainly relied on sensory evaluation.Subjective judgment errors caused by individual judger were hard to avoid.This paper discussed accurately and objectively evaluation of texture characteristics of Raphanus sativus.The influence of compression degree,speed and remaining time on hardness,elasticity,chewiness and resilience of Raphanus sativus in TPA test was optimized by response surface methodology.The results showed that the compression degree had very significant effect on hardness,elasticity,chewiness and resilience(P < 0.0001).Compression speed had significant influence on elasticity and resilience(P <0.05).Remaining time only had significant effect on hardness.When the test parameters were selected,the degree of compression should be given priority.Furthermore,based on the regression analysis,the optimum condition was optimized as follows:compression speed 5.00 mm /s,compression degree 20.21% and remaining time 4.55 s.In the above donditons,texture properties of Raphanus sativus approached to the real value.更多还原