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[摘要]
为明确不同亲水胶体添加量对混合多糖凝胶质构特性和感官指标的影响,探究混合多糖凝胶质构与感官之间的相关关系,建立一个混合凝胶品质综合评价模型。本文选用5种亲水胶体复配得到25种混合多糖凝胶,采用TPA质构测试法和感官评价法测定不同混合多糖凝胶的品质,对质构、感官指标进行相关性分析和主成分分析,并最终得到一个综合评价模型。结果发现混合凝胶感官硬度、脆性、咀嚼性、弹性和总体可接受度与质构硬度、内聚性、弹性、咀嚼性之间具有相关性,而感官气味与质构指标均不相关。利用主成分分析法得到混合凝胶的综合评价模型,发现混合凝胶配方为k-卡拉胶1.6%、魔芋胶2.4%、低酰结冷胶0.8%、刺槐豆胶1.2%、海藻酸钠0.8%时,综合评价得分最高。基于主成分分析得到的综合评价模型对混合多糖凝胶品质进行评价,可以客观的反映出混合多糖凝胶的品质。
[Key word]
[Abstract]
In order to clarify the effects of different hydrocolloids addition levels on texture properties and sensory index of mixed polysaccharide gels, explore the correlation between texture and sensory index of mixed polysaccharide gel, and establish a comprehensive evaluation model of mixed gel quality. In this paper, 25 kinds of mixed polysaccharide gels were obtained by the combination of five hydrocolloids. The quality of different mixed hydrocolloids was measured by TPA texture test and sensory evaluation method. Correlation analysis and principal component analysis were conducted to analyze the texture and sensory indexes, and then a comprehensive evaluation model was finally obtained. The results showed that the sensory hardness, brittleness, chewiness, elasticity and overall acceptability of mixed hydrocolloids were correlated with texture hardness, cohesiveness, elasticity and chewiness, while sensory odor was not correlated with texture indexes. Principal component analysis was used to obtain the comprehensive evaluation model of the mixed hydrocolloids. It was found that the highest comprehensive evaluation score was obtained when the mixed gel formula was k-carrageenan 1.6%, konjac gum 2.4%, lectin low acylated 0.8%, robinia bean gum 1.2% and sodium alginate 0.8%. The comprehensive evaluation model based on principal component analysis can objectively reflect the quality of mixed hydrocolloids.
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