摘要
针对目前我国月饼品质缺乏客观性评价标准的问题,通过分析测试条件对月饼TPA参数的影响,确定月饼TPA测试的最佳条件为,测试速度5 mm/s、压缩程度75%、停留时间0.5 s、触发力5 g、半圆形样品形状;采用感官评定中的质地多面剖析方法,制定蓉沙类广式月饼感官评分细则,包括最初值、咀嚼中和剩余质地3个阶段中的外形、色泽、硬度、脆性、弹性、粘性、舌对形状的感受、破碎速率、破碎情况、水分吸收和口腔感觉共11个量化指标;通过分析感官评分和TPA参数的相关性,发现月饼的硬度、凝聚性和回复性均与其感官评分呈显著负相关(P<0.05)。由此提出以硬度、凝聚性和回复性3个TPA参数来客观评价月饼品质。
In allusion to the lack of objective standard evaluation on Guangdong - style mooncake currently, effect of test condition on TPA parameters, the specific sensory evaluation rules the correlation between sensory evaluation and TPA parameters were investigated of Guangdong - style moon cake, and ~ The results indicate that the optimal test condition for moon cake is： the test speed is 5 mm/s, the target strain is 75%, the retention time is 0.5 s, the trigger force is 5 g and the sample shape is semicircle. Using the multi - side analysis of sensory evaluation, the de- tailed rules for the sensory evaluation are established. Eleven specific sensory evaluation rules for the texture of moon- cake in the initial, during chewing and in the left are implemented, which include shape, colour, hardness, brittle- ness, elasticity, viscosity, tongue feeling of shape, broken rate, breakage, water absorption and mouth feeling. Hardness, cohesiveness and resilience of moon cake are （ P 〈 0.05 ）. Therefore, the hardness, cohesiveness and objectively. significantly negatively correlated with their sensory scores resilience are applied to evaluate the quality of moon cake
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第1期91-96,共6页
Journal of the Chinese Cereals and Oils Association
基金
粤港关键领域重点突破项目(2007Z1-E6011
2006A25006002)
广东省农业攻关重点项目(2009A020101002)
关键词
月饼
感官评分
TPA测试
相关性
moon cake, sensory evaluation, TPA test, correlation
