食品与发酵工业2017，Vol.43Issue(12)：209-213,5.DOI:10.13995/j.cnki.11-1802/ts.014402
泡渍豇豆脆性的质构仪检测方法
Determination of brittleness of pickled cowpea by texture analyzer
摘要
Abstract
To establishment a method for detecting the brittleness of Sichuan traditional pickled cowpea.Method The brittleness detection was carried out with the puncture mode of the TA.XT Plus texture analyzer,and the test conditions were set up as follows:P/2N-2 mm stainless steel needle as the test probe,pre-test speed 1.0 mm/s,test speed 3.0 mm/s,post-test speed 10.0 mm/s,test distance 6 mm,trigger force 3 g,data acquisition rate 400 points per second,room temperature,seedless part of pickled cowpea,chewiness as detection index.The validation test showed that chewiness value reflected the strength of brittleness objectively,and data range was from 100 to 500 g ·s,consisting with sensory evaluation.The method has the advantages of strong objectivity,high sensitivity and good stability,and can meet the needs of quantitative detection of brittleness of pickled cowpea.关键词
泡渍豇豆/质构仪/穿刺模式/脆性Key words
pickled cowpea/texture analyzer/puncture mode/brittleness引用本文复制引用
杨莉,陈玲,赵素娟,张驰松,陈祥贵,杨潇..泡渍豇豆脆性的质构仪检测方法[J].食品与发酵工业,2017,43(12):209-213,5.基金项目
四川省“十三五”科技支撑计划项目(2016NZ0007 （）
2013NZ055) （）
四川蔬菜创新团队加工专用品种引进与选育项目 （）
