| Taking quick-frozen rice dumplings as the research object,this experiment confirmed the best value of test speed and compression ratiofor TPA measurement and the method of measuring stress relaxation time byresearch on method of TPA and stress relaxation measurement. Based on thiswe designed standard products with hardness and adhesiveness in differentgrades for sensory evaluation of quick-frozen rice dumplings. We alsoestablished regression equation between sensory evaluation grade and textureindex of quick-frozen rice dumplings, in order to evaluate sensory grade bymeasuring texture index, and make up for the subjective sidedness deficienciesof sensory evaluation. Conclusions are mainly the following:1. Compression ratio has significant effect on the measured value of allthe indexes. A proper value60%is recommended. Test speed doesn’t show anysignificant effect on the measured value of the indexes. And the value of1mm/s is recommended. TPA method is not suitable for elasticity index test ofquick-frozen rice dumplings. For the rheological property test of elastic objects, stress relaxation and creep experiments are recommended.2. A strong correlation was observed between the sensory evaluation gradeand the value of texture of quick-frozen rice dumplings property. The standardproducts with property in different grades designed in this experiment have agood use in differentiating mechanical property of the food and evaluating theintensity as well.3. There is a strong correlation between stress relaxation time and thehardness, adhesiveness, fine degree and chewiness out of the sensoryevaluation grade index. So the stress relaxation time can be the texture index ofsensory evaluation grade.4. Taking hardnes（sX1), adhesivenes（sX2), cohesivenes（sX3), chewiness（X4), stress relaxation time （X5)as the independent variables, the sensoryevaluation（Y2)as dependent variable, regression equation can be establishedby a step by step substitute method. Regression equation isY2=12.746+0.130X1+19.668X3+0.105X4+2.654X5. We obtained the sensoryevaluation grades of13kinds of representative quick-frozen rice dumplingsfrom market by measuring texture value of the indexes in regression equationY2and compared with the real sensory evaluation grades (sensory evaluationstandard is in table4-4). The results shows that the deviation between forecastresults and real results of these13kinds of market sale quick-frozen ricedumplings is less than10%. This model can be used in forecast of quick-frozenrice dumplings property and more accurate in forecast of soft and stuffing heartproducts. |
