食品科学 ›› 2000, Vol. 21 ›› Issue (12): 31-33.
• 基础研究 • 上一篇 下一篇
赵玉生
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ZHAO Yu-Sheng
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摘要: 马铃薯片分别以沸水、蒸汽和微波三种方式加热一段时间后,测其中心温度,并经力学性质测试和感官鉴定两种方法对其组织结构变化进行评价。实验发现不论哪种加热方式,两种评价结果都存在着相互对应的关系;薯片组织结构变化的程度,并不完全取决于加热后食品中心达到的温度,而主要与加热方式和加热速率有关。
关键词: 加热方式, 马铃薯组织结构, 感官鉴定, 力学性质测试
Abstract: Standard potato slices were heated for various periods of time by three different methods:boiling water,steam under pressure,and a microwave oven.After heating ,the internal temperature was measured together with textural characteristics as sessed,using both taste panel and mechanical properties test.It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture stress and rupture energy.It was also found that the degree of textural variation of a potato does not depend solely on the internal temperature reached,but is particularly dependent on the heating method and on the rate of heating.
Key words: Heating method Potato texture Taste panel Mechanical properties test
赵玉生. 从力学性质测试与感官鉴定分析加热方式对马铃薯组织结构的影响[J]. 食品科学, 2000, 21(12): 31-33.
ZHAO Yu-Sheng. Heating Methods Study on Potato Textural Variation[J]. FOOD SCIENCE, 2000, 21(12): 31-33.
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