测试条件对搅拌型酸乳质构特性测定的影响
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摘要
以搅拌型酸乳为研究对象,应用质构仪建立酸乳质构特性的测试方法,考察测试探头直径、压缩距离、触发力、容器体积、测试速率、测前速率及测后速率对酸乳质构特性测定的影响,通过L_9(3~4)正交试验进一步研究测前速率、测试速率及测后速率对酸乳硬度、弹性及黏性测定的影响。通过原包装原位测试技术测定市面上流行的8种酸乳的质构特性、黏度及弹性模量。结果表明:各测试条件均影响酸乳质构特性测定,对于搅拌型酸乳,合适的测试参数为测前速率1 mm/s、测试速率1 mm/s、测后速率10 mm/s、压缩距离30 mm、测试探头直径35 mm、触发力5 g、测试容器体积100 mL。在α=0.05水平上,对于酸乳硬度与弹性,测试速率为显著影响因子,对于黏附力,测后速率为显著影响因子。不同酸乳的质构特性差异明显,硬度、稠度、黏附力、黏附性及弹性与弹性模量相关,硬度、稠度、黏附力及黏附性与黏度相关。
In this paper, we investigated the effect of test conditions such as probe diameter, compression distance, trigger force, container volume, pre-test speed, test speed, post-test speed on the textural properties of stirred yoghurt, and we also evaluated the effect of pre-test speed, test speed, post-test speed on the firmness, elasticity and viscosity of yoghurt with an orthogonal experimental design L_9(3~4). In addition, the textural properties, viscosity and elastic modulus of 8 kinds of popular commercial yogurt were in situ determined without destroying the original packaging. The results showed that all test conditions affected the textural properties of stirred yoghurt. The appropriate test conditions were as follows: 1 mm/s of pre-test speed and test speed, 10 mm/s of post-test speed, 30 mm of compression distance, 35 mm of probe diameter, 5 g of trigger force, and 100 mL of container volume. At the confidence level of α = 0.05, test speed had a significant effect on the firmness and elasticity, while post-test speed was a significant factor influencing the adhesive force. Moreover, there existed obvious differences in the textural properties of different kinds of yoghurt. Elastic modulus was correlated with firmness, consistency, adhesiveness, adhesive force and elasticity, and viscosity was correlated with firmness, consistency, adhesiveness and adhesive force.
In this paper, we investigated the effect of test conditions such as probe diameter, compression distance, trigger force, container volume, pre-test speed, test speed, post-test speed on the textural properties of stirred yoghurt, and we also evaluated the effect of pre-test speed, test speed, post-test speed on the firmness, elasticity and viscosity of yoghurt with an orthogonal experimental design L_9(3~4). In addition, the textural properties, viscosity and elastic modulus of 8 kinds of popular commercial yogurt were in situ determined without destroying the original packaging. The results showed that all test conditions affected the textural properties of stirred yoghurt. The appropriate test conditions were as follows: 1 mm/s of pre-test speed and test speed, 10 mm/s of post-test speed, 30 mm of compression distance, 35 mm of probe diameter, 5 g of trigger force, and 100 mL of container volume. At the confidence level of α = 0.05, test speed had a significant effect on the firmness and elasticity, while post-test speed was a significant factor influencing the adhesive force. Moreover, there existed obvious differences in the textural properties of different kinds of yoghurt. Elastic modulus was correlated with firmness, consistency, adhesiveness, adhesive force and elasticity, and viscosity was correlated with firmness, consistency, adhesiveness and adhesive force.
引文
[1]李春红,张明晶,潘家荣.物性测试仪在黏稠类食品品质评价上的应用研究[J].现代科学仪器,2006(6):111-113.
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[6]吴伟都,董海英,朱慧,等.TPA质构分析及测试条件对湿面质构分析的影响[J].粮油加工,2008(5):84-86.
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[11]姜松,王海鸥.T P A质构分析及测试条件对苹果T P A质构分析的影响[J].食品科学,2004,25(12):68-71.DOI:10.3321/j.issn:1002-6630.2004.12.011.
[12]王海鸥,姜松.质构分析(T P A)及测试条件对面包品质的影响[J].粮油食品科技,2004,12(3):1-4.DOI:10.3969/j.issn.1007-7561.2004.03.001.
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[15]赵新淮,王维.复合增稠剂对凝固型原味酸奶质地及微观结构的影响[J].东北农业大学学报,2010,42(1):107-111.DOI:10.3969/j.issn.1005-9369.2010.01.022.
[16]吴伟都,王雅琼,朱慧,等.基于快速黏度仪及质构仪的奶粉凝胶化特性研究[J].中国食品添加剂,2015(4):95-99.DOI:10.3969/j.issn.1006-2513.2015.04.012.
[17]吴伟都,朱慧,王雅琼,等.质构仪及流变仪研究κ-卡拉胶的凝胶特性[J].饮料工业,2016,19(1):10-13.
[18]乌雪岩.酸奶感官评价与质构的相关性研究[J].中国乳品工业,2015,43(10):52-54.DOI:10.3969/j.issn.1001-2230.2015.10.013.
[19]汤高奇,柳艳霞,曹乐民,等.测试条件对紫薯酸奶质构特性的影响[J].中国乳品工业,2015,43(4):30-32.DOI:10.3969/j.issn.1001-2230.2015.04.008
[20]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.DOI:10.3969/j.issn.0254-5071.2012.01.057.
[21]杨莹莹,贺红军,郭萌萌,等.响应面法分析TPA测试参数对酸奶质构的影响[J].现代食品科技,2013,29(6):1281-1284.
[2]李里特.食品物性学[M].北京:中国农业出版社,2001:96-100.
[3]薛丹,欧阳一非,高海燕,等.方便面感官品质特性与面条质构、色泽指标的关系研究[J].食品工业科技,2010,31(4):97-103.
[4]殷俊,梅灿辉,陈斌,等.肉丸品质的质构与感官分析[J].现代食品科技,2011,27(1):50-55.DOI:10.3969/j.issn.1673-9078.2011.01.012.
[5]中国标准化与信息分类编码研究所,山东省农业科学研究院,中国人民解放军总后勤部军需装备研究所.感官分析方法质地剖面检验:GB/T 16860-1997[S].北京:中国标准出版社,1997.
[6]吴伟都,董海英,朱慧,等.TPA质构分析及测试条件对湿面质构分析的影响[J].粮油加工,2008(5):84-86.
[7]吴伟都,董海英,朱慧,等.质构分析(TPA)及测试条件对新鲜湿面品质的影响[J].食品科技,2008(8):196-199.DOI:10.3969/j.issn.1005-9989.2008.08.058.
[8]HOGENKAMP P S,STAFLEU A,MARS M,et al.Texture,not flavor,determines expected satiation of dairy products[J].Appetite,2011,57(5):635-641.DOI:10.1016/j.appet.2011.08.008.
[9]FRANCOIS I M,WINS H,BUYSENS S,et al.Predicting sensory attributes of different chicory hybrids using physic-chemical measurements and visible/near infrared spectroscopy[J].Postharvest Biology and Technology,2008,49(3):366-373.DOI:10.1016/j.postharvbio.2008.02.011.
[10]徐群卿.搅拌型酸奶质地的研究[D].上海:华东师范大学,2003.
[11]姜松,王海鸥.T P A质构分析及测试条件对苹果T P A质构分析的影响[J].食品科学,2004,25(12):68-71.DOI:10.3321/j.issn:1002-6630.2004.12.011.
[12]王海鸥,姜松.质构分析(T P A)及测试条件对面包品质的影响[J].粮油食品科技,2004,12(3):1-4.DOI:10.3969/j.issn.1007-7561.2004.03.001.
[13]张秋平.契达干酪质构的感官评定与仪器预测的研究[D].呼和浩特:内蒙古农业大学,2007:8-13.
[14]段善海,缪铭.现代分析技术在酸奶研究中的应用[J].食品科学,2006,27(12):854-857.DOI:10.3321/j.issn:1002-6630.2006.12.220.
[15]赵新淮,王维.复合增稠剂对凝固型原味酸奶质地及微观结构的影响[J].东北农业大学学报,2010,42(1):107-111.DOI:10.3969/j.issn.1005-9369.2010.01.022.
[16]吴伟都,王雅琼,朱慧,等.基于快速黏度仪及质构仪的奶粉凝胶化特性研究[J].中国食品添加剂,2015(4):95-99.DOI:10.3969/j.issn.1006-2513.2015.04.012.
[17]吴伟都,朱慧,王雅琼,等.质构仪及流变仪研究κ-卡拉胶的凝胶特性[J].饮料工业,2016,19(1):10-13.
[18]乌雪岩.酸奶感官评价与质构的相关性研究[J].中国乳品工业,2015,43(10):52-54.DOI:10.3969/j.issn.1001-2230.2015.10.013.
[19]汤高奇,柳艳霞,曹乐民,等.测试条件对紫薯酸奶质构特性的影响[J].中国乳品工业,2015,43(4):30-32.DOI:10.3969/j.issn.1001-2230.2015.04.008
[20]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012,31(1):193-195.DOI:10.3969/j.issn.0254-5071.2012.01.057.
[21]杨莹莹,贺红军,郭萌萌,等.响应面法分析TPA测试参数对酸奶质构的影响[J].现代食品科技,2013,29(6):1281-1284.