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试验以毛酸浆为原料,采用色差计和物性分析仪对常温(20℃±3℃)和4℃贮藏条件下毛酸浆色度和品质特性进行检测和分析。用色差计和物性分析仪分析结果为指标,探讨用仪器分析毛酸浆贮藏期间的品质变化。结果表明,贮藏第25天时,4℃组褐变显著低于常温组(P<0.05),常温组色差值(△E*)显著高于4℃组(P<0.05)。4℃组的果硬度是常温组的1.710倍,胶黏性是常温组的2.390倍,凝聚性是常温组的1.125倍,嚼性是常温组的1.890倍,回复性是常温组的1.350倍,但常温组果的弹性是4℃组的1.050倍。对2种温度条件下毛酸浆的色度与质构参数相关性进行分析,可知常温组和4℃组毛酸浆果的明亮度值(L*)与色差、硬度、凝聚性、胶黏性、咀嚼性、回复性和弹性均呈正相关(r=0.899~0.988),而4℃组果的色度(C*)与色差值及其他质构指标无关。2种温度条件下贮藏毛酸浆果,各质构参数间均呈现显著正相关(P<0.05),说明温度对果的品质有显著影响(P<0.05),4℃条件贮藏毛酸浆利于其保持较好的色泽和质构,用色差计和物性分析仪可判定毛酸浆品质。
In the experiment, wool color pulp was used as raw material, colorimetry and physical property analyzer were used to detect and analyze the color and quality characteristics of wool paste at room temperature (20 ℃ ± 3 ℃) and 4 ℃. With the color difference meter and physical analyzer analysis results as an indicator to explore the use of instruments for analysis of wool pulp quality changes during storage. The results showed that on the 25th day after storage, the browning of 4 ℃ group was significantly lower than that of the normal temperature group (P <0.05). The △ E * of the normal temperature group was significantly higher than that of the 4 ℃ group (P <0.05). The fruit firmness of 4 ℃ group was 1.710 times of normal temperature group, the adhesiveness was 2.390 times of that of normal temperature group, the cohesiveness was 1.125 times of that of normal temperature group, the chewiness was 1.890 times of normal temperature group, and the recovery was 1.350 times of normal temperature group, However, the elasticity of the normal temperature group is 1.050 times higher than that of the 4 ° C group. The correlation between chroma and texture parameters of wool paste under two temperature conditions was analyzed. It was found that the brightness value (L *) and the color difference, hardness, cohesiveness, adhesiveness (R = 0.899 ~ 0.988), while the colorimetric value (C *) at 4 ℃ had no relation with color difference and other texture indexes. There were significant positive correlations (P <0.05) between the storage temperature and the texture parameters of two kinds of temperature conditions, indicating that the temperature had a significant effect on the quality of the fruit (P <0.05) Maintain a better color and texture, colorimeter and physical analyzer can be used to determine the quality of wool paste.