The correlations between texture and sensory qualities of bean products were studied by the texture analyzer and sensory evaluation method. The results showed that the best test parameters were P/50 for probe, 1. Omm/ s for testing speed and 50% for compression degree. For Tofu with different coagulants, chewiness and resilience tested by texture analyzer were correlated with toughness and acceptability determined by sensory evaluation method, respectively. For Tofu with different additives,resilience,springiness and adhesiveness tested by texture analyzer were correlated with structure,toughness and acceptability determined by sensory evaluation method,respectively. For Tofu with different water content, adhesiveness and chewiness tested by texture analyzer were correlated with acceptability and structure, toughness determined by sensory evaluation method. For bean products processed with different methods, springiness tested by texture analyzer was correlated with structure determined by sensory evaluation method.%采用物性测试仪和感官评价法研究豆制品的质构与感官品质的相关性.结果表明:豆制品的最佳测试参数为探头P/50,测试速度1.0mm/s,压缩形变量20％；不同凝固剂制得的豆腐,质构评价的咀嚼性、回复性分别与感官评价的韧性、可接受性存在相关性；不同添加物的豆腐,质构评价的回复性、弹性、黏附性分别与感官评价的结构、韧性、可接受性存在相关性；含水量不同的豆腐,质构评价的黏附性和咀嚼性分别与感官评价的可接受性和结构、韧性存在相关性；不同加工方法制成的豆制品,质构评价的弹性与感官评价的结构存在相关性.
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