期刊论文

中文

武汉轻工大学学报

2095-7386

2014

2

8-12+25

10.3969/j.issn.2095-7386.2014.02.003

武汉市科技局2012年高新技术产业发展行动计划现代农业专项（产业创新服务平台,201220837307）；

本校为第一机构

采用物性测定仪对低钠盐多味花生进行压力测试和TPA测试，选取硬度、酥脆性、咀嚼性、压力面积4个指标结合感官评定，分别分析在调整低钠盐多味花生的油炸时间、油炸温度、白糖面粉比例三个因素下指标间的相关性。结果表明：在不同工艺下，样品的硬度、酥脆性、咀嚼性、压力面积都存在一定的相关性。调整油炸时间时，硬度与口感评分呈极显著相关性（P＜0．01），酥脆性、咀嚼性与口感评分呈显著相关性（P＜0．05）。调整油炸温度时，酥脆性与口感评定呈显著相关性（P＜0．05）。调整白糖面粉比例时，硬度、咀嚼性与口感评分呈显著相关性（P＜0．05）。

The stress test and texture profile analysis （ TPA） of the low sodium salt multi-flavored peanut were tested by the Texture Analyzer , correlation of relevant indicators：hardness fracturability ,cherriness and pressure area were analyzed by adjusting the frying time , frying temperature and the sugar/flour ratio.The result shows , there are some correlations among the hardness , fracturability , chewiness and pressure area of the sample under different process.Hardness was significantly correlated to the mouthfeel score of the sample in adju...