摘要
通过实验室制作饺子皮,并对制作的饺子皮进行感官评价和质构指标测定,分析了我国10个省200多份小麦样品制作的饺子皮感官品质和质构品质的相关性.结果表明:鲜饺子皮的质地品质可用质构测试指标Cohesiveness、Gumminess、Chewiness来反映,鲜饺子皮感官评价指标滑爽性可用质构测试指标Toughness来反映,鲜饺子皮感官评价指标咀嚼度可用质构测试指标Firmness来反映.速冻饺子皮的质地品质可通过质构测试指标Hardness、Adhesiveness、Cohesiveness、Gumminess、Chewiness来反映,速冻饺子皮感官评价指标咀嚼性可用质构测试指标Toughness来反映,速冻饺子皮感官评价指标硬度及咀嚼性可用质构测试指标Firmness来反映.
In this paper, we prepared dumpling wrapper, then evaluated the sensory quality and determined the texture index of the dumpling wrapper, and analyzed the correlation between the sensory quality and texture quality of the dumpling wrapper prepared from more than 200 wheat samplers from 10 provinces in China. The results showed that the texture quality of raw dumpling wrapper could be reflected by Cohesiveness, Gumminess and Chewiness of TPA; the smoothness of raw dumpling wrapper could be reflected by Toughness; and chewiness of raw dumpling wrapper could be reflected by Firmness. The texture quality of quick-frozen dumpling wrapper could be reflected by Hardness, Adhesiveness, Cohesiveness, Gumminess and Chewiness of TPA; the chewiness of quick-frozen dumpling wrapper could be reflected by Toughness; and the hardness and chewiness of quick-frozen dumpling wrapper could be reflected by Firmness.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第4期1-4,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学研究生创新基金项目(10YJS004)
关键词
感官品质
质构品质
相关分析
sensory quality
texture quality
correlation analysis
