食品工业科技2018，Vol.39Issue(4)：1-5,11,6.DOI:10.13386/j.issn1002-0306.2018.04.001
香蕉果酱质构测试条件研究
Study on the texture analysis conditions of banana jam
摘要
Abstract
To provide the theoretical reference for texture analyzer applied to the characteristic determination of jam products,the influence of different probes and test speeds on the hardness,viscous force and adhesion of banana jam were explored,through the analysis of data repeatability and viscosity response curve,the optimum test conditions were selected.The results showed that under same test speed the hardness,viscous force,adhesion of banana jam measured by conical probe,blade probe,spherical probe and cylindrical probe were successively increased respectively.Hardness,viscous force,adhesion of cylindrical probe were significantly higher than that of other probes,and the three indicators were improved with the increase of test speed.The total dispersion degree of hardness,viscous force and adhesion was cylindrical probe ＜ blade probe ＜ spherical probe ＜conical probe.Cylindrical probe with 1 mm/s had the best repeatability curve,but the response to banana jam with gradient increase of xanthan gum and consistency of viscous force trend to viscosity measured by viscometer of 5 mm/s were better.After comprehensive comparison,cylindrical probe with 5 mm/s was selected as the optimal testing condition.关键词
香蕉酱/质构测试/测试条件/离散系数Key words
banana jam/texture analysis/testing condition/discrete coefficients分类
轻工纺织引用本文复制引用
黄梅华,梁晓君,何全光,张娥珍,淡明,覃仁源,杨再位,黄振勇..香蕉果酱质构测试条件研究[J].食品工业科技,2018,39(4):1-5,11,6.基金项目
国家自然基金(31160406) （31160406）
广西自然基金(2012GXNSFBA053058) （2012GXNSFBA053058）
桂农科(2017YZ01) （2017YZ01）
南科攻(20142067). （20142067）
