摘要
质地特性是食品极其重要的品质因素。一般采用的感官评定方法主观因素偏重,而物性分析仪所反映的主要是与力学特性有关的食品质地特性,其结果具有较高的灵敏性与客观性,故其使用越来越广泛。本文综述了物性分析仪的原理及其在小麦粉制品、肉制品、水产品和乳制品中的应用,以及存在的问题与展望。
Texture is the important factor of food quality. Sensory evaluating is tend to subjective factor. Texture analyzer is about the character of force with food texture, the result is sensitive and objective. Therefore the use of texture analyzer is more and more abroad. We expatiated the principle of texture analyzer, the application of texture analyzer in wheat products, flesh products and dairy products in this paper. Also we discussed the oroblems and future of the method here.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期119-121,118,共4页
Food Research and Development
关键词
物性分析仪
质构
应用
texture analyzer
texture
application
