食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 278 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028991

分析与检测

食用槟榔卤水质地剖面分析及测试条件的优化

  • 李良怡 ,
  • 钱鑫 ,
  • 吴安琪 ,
  • 赵培瑞 ,
  • 李嘉灏 ,
  • 张家铭 ,
  • 赵野 ,
  • 周文化
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  • 1(特医食品加工湖南省重点实验室,湖南 长沙,410004)
    2(中南林业科技大学 食品科学与工程学院,湖南 长沙,410004)
第一作者:硕士研究生(周文化教授为通信作者,E-mail:zhowenhua@126.com)

收稿日期: 2021-08-16

  修回日期: 2021-09-17

  网络出版日期: 2022-06-10

基金资助

海南华创槟榔研究院长基金(HCBL2020YZ-001);湖南省创新平台与人才计划(2017TP1021);湖南省重点研发计划(2020NK2020);湖南省创新型省份建设专项(2019TP2011);长沙市自然科学基金资助项目(kq2014150);长沙市科技计划(KC17040007)

收起

Texture profile analysis of edible betel nut brine and the optimization of testing conditions

  • LI Liangyi ,
  • QIAN Xin ,
  • WU Anqi ,
  • ZHAO Peirui ,
  • LI Jiahao ,
  • ZHANG Jiaming ,
  • ZHAO Ye ,
  • ZHOU Wenhua
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  • 1(Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China)
    2(Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha 410004, China)

Received date: 2021-08-16

  Revised date: 2021-09-17

  Online published: 2022-06-10

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摘要

该文研究了不同参数(测试速率、形变量)设置对食用槟榔卤水质地剖面分析(texture profile analysis, TPA)测试结果的影响。结果表明,形变量会导致槟榔卤水TPA测试结果中各指标参数发生显著变化,其中形变量与弹性、胶黏性、咀嚼性呈极显著正相关(P＜0.01,R2=0.78~0.85),与弹性、回复性呈极显著负相关(P＜0.01,R2=0.333,R2=0.795),而测试速率对各指标参数的影响较小。经过分析得知,测试速率为1.00 mm/s,形变量为40%较为合适。通过多项式拟合模型对硬度、咀嚼性和回复性进行回归方程拟合,拟合度R2分别达到0.999 37,0.999 45,0.997 99,具有统计学意义,可用于食用槟榔卤水质构的预测分析。该研究可为优化槟榔卤水质构测试条件提供一定的理论基础。

关键词： 质地剖面分析; 食用槟榔卤水; 测试速率; 形变量

本文引用格式

李良怡 , 钱鑫 , 吴安琪 , 赵培瑞 , 李嘉灏 , 张家铭 , 赵野 , 周文化 . 食用槟榔卤水质地剖面分析及测试条件的优化[J]. 食品与发酵工业, 2022 , 48(10) : 278 -283 . DOI: 10.13995/j.cnki.11-1802/ts.028991

Abstract

In this paper, the effects of different parameters (test rate, deformation) on texture profile analysis (TPA) of edible betel nut brine were studied. The results showed that the significant differences in the parameters of the betel nut brine TPA test were affected by the shape variables. Among them, the shape variables were significantly positively correlated with elasticity, adhesiveness, and chewiness (P<0.01, R2=0.78-0.85), and wereSignificantly negative correlation (P<0.01, R2=0.333, R2=0.795) with elasticity and resilience. The analysis showed that the optimum test speed was 1.00 mm/s and the shape variable was 40%. A polynomial fitting model was used to fit regression equations for hardness, chewiness and resilience, and the fitting degree R2 reached 0.999 88, 0.999 43, and 0.991 63 respectively. This study could provide a theoretical basis for optimizing the TPA text conditions of edible nut brines.

Key words： texture profile analysis; edible betel nut brine; test rate; deformation

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