【作者】 刘志云； 倪莉； 张雯； 郭静科；

【Author】 Liu Zhi-yun Ni Li Zhang Wen Guo Jing-ke (Institute of Biotechnology,Fuzhou University,Fuzhou,Fujian 350002,China)

【机构】 福州大学生物工程研究所；

【摘要】 用质地剖面法对不同制作方法和不同淀粉制作的燕皮的质构特性进行评价,并分析了感官评定和物性测试仪测定结果的相关性。研究发现机械自制燕皮的厚度和硬度高于传统手工制作的燕皮,而弹性、咀嚼性、韧性等均优于传统手工制作的燕皮。三种淀粉(甘薯粉、玉米淀粉、木薯粉) 制作的燕皮中,木薯粉燕皮的韧性最好,而甘薯淀粉燕皮的口感最佳。感官评定和物性测试仪测定的结果在硬度、咀嚼性、厚度、脆性和韧性五个方面的相关性均良好,这为利用物性测试仪预测燕皮质构提供了理论依据。更多还原

【Abstract】 The texture of different Yanpi was assessed by texture profile analysis,the correlations between sensory assessment and texture analyzer were also studied.Yanpi made by machine was thicker and harder than those of hand-made,while springiness,chewiness and toughness were higher.Yanpi made of tapioca had the biggest toughness,while the one made of sweet potato powder tasted best.The sensory evaluation of hardness,chewiness,thickness,brittleness and toughness of Yanpi products had good linear correlations with the results of texture analyzer.This research provides a good basis for mechanization of Yanpi production,it also provides theory for using texture analyzer to assess or predict Yanpi texture before sensory evaluation.更多还原