针对目前枣泥馅料品质缺乏客观性评价标准的问题，通过分析测试条件对枣泥馅料TPA参数的影响，确定枣泥馅料质构仪质地分析法（Texture Profile Analysis，TPA）在探头的测试速度5 mm/s，对枣泥表面的压缩程度为50%，测试停留时间为5 s，探头对枣泥馅料的触发力为5 g时，此时得到的TPA参数对枣泥馅料的测验条件最佳；通过采用感官评定中的质地多面剖析方法，制定了枣泥馅料评分细则。结合对感官评分之间的相关性进行皮尔逊分析结果得知感官评定指标的粗糙度与易碎性、硬度、紧密性之间具有不同程度的影响（皮尔逊系数r在0.9~1之间，p<0.01）；对TPA参数与感官评分的相关性分析得出，质构仪（TPA）分析参数中硬度、黏附性、凝聚性、咀嚼性和回复性与感官评分都在0.01水平上显著相关。由此提出以硬度、黏附性、凝聚性、咀嚼性和回复性5个TPA参数作为客观评价馅料品质的指标。

In view of the lack of objective evaluation criteria for the quality of jujube paste fillings, the texture profile analysis (TPA) method for jujube paste fillings was established by analyzing the influence of test conditions on TPA parameters of jujube paste fillings. The results showed that the TPA parameters were the best when the probe speed was 5 mm/s, the compression degree of jujube mud surface was 50%, the test residence time was 5 s, and the trigger force of probe to jujube mud stuffing was 5 g. By using the multi-faceted texture analysis method in sensory evaluation, the grading rules of jujube paste filling were formulated. The results of Pearson analysis showed that the roughness of sensory evaluation indexes had different degrees of influence on fragility, hardness and compactness (Pearson coefficient r was between 0.9~1, p<0.01); the correlation analysis of TPA parameters and sensory scores showed that the hardness, adhesion, cohesiveness and chewiness of TPA parameters were significantly correlated with sensory score and resilience at the level of 0.01. Therefore, five TPA parameters of hardness, adhesiveness, cohesiveness, chewiness and resilience were proposed as objective evaluation indexes of filling quality.

新疆红枣产业技术体系专项资金项目（XJCYTX-01-05）