期刊论文

英文

农业科学与技术(英文版)

1009-4229

2014

1

159-161,165

10.16175/j.cnki.1009-4229.2014.01.003

Supported by National Natural Science Foundation of China（31371828）~~；

本校为第一机构

[Objective] The aim was to measure hardness and chewiness of Labadou with a texture analyzer and explore correlation of hardness and chewiness with quality by sensory evaluation. [Method] Labadou underwent compression, puncture, shearing and batch compression with four probes (P/100, P/2, A/LKB-F and A/BE) and sensory evaluation was made on Labadou as per Nine Point Calibration Method. Specifical y, chewiness measured by batch compression was taken as an independent variable and hardness as a dependent variable to get a prediction model of Labadou hardness by model fitting. [Result] The ideal ...

[目的]利用质构仪测定腊八豆的硬度和咀嚼性，并研究其与感官品质的相关性。[方法]采用 P/100、P/2、A/LKB-F和 A/BE等四种探头分别对腊八豆进行下压、穿刺、剪切和批量压缩试验。利用打分法中的九点标定法对腊八豆进行感官评价。以批量压缩测试指标咀嚼性为自变量，感官评价指标硬度为因变量，进行模型拟合，得到了腊八豆的感官硬度预测模型。[结果]腊八豆的理想测试参数为探头 A/BE，测试速度1.0 mm/s，压缩量为70%，其咀嚼性与感官评价硬度之间存在极显著相关性（r=0.92，P