基于多元统计分析方法建立北方馒头品质评价体系
首发时间:2017-02-24
摘要:文章以17种市售北方馒头为原料,基于多元统计分析方法研究其物性指标和感官评价指标间的相互关系,进而建立了适用于北方馒头的品质评价体系。文章通过对原料的物性指标进行系统聚类分析发现,当相似系数为0.90时,硬度、咀嚼度、胶着性可归为一类,故文章选用硬度代替咀嚼度与胶着性。基于偏最小二乘法分析与相关性分析,文章研究了北方馒头物性指标和感官评价指标间的相互关系,结果表明硬度、弹性、比容、径高比及色差L值可作为北方馒头品质评价体系中的关键物性指标。最终,通过主成分分析上述5个物性指标,获得以综合品质评价得分公式为基础的适用于北方馒头的品质评价体系。此外,文章还选取了10种市售北方馒头进行验证,可知该品质评价体系与感官评价体系的结果基本一致,进而说明基于多元统计学方法的北方馒头品质评价体系具有良好的可行性。
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Development of the Quality Evaluation System of Chinese Northern Steamed Bread by Multivariate Statistial Analysis
Abstract:The article uses 17 kinds of commercially available Chinese northern steamed bread as raw materials, and studies the relationship between physical properties and sensory evaluation items by multivariate statistical analysis, then establishes the quality evaluation system of Chinese northern steamed bread. The cluster analysis of physical items of raw materials showed that when the similarity coefficient was 0.90, the hardness, chewiness and gumminess could be classified into one class, so The article r selected the hardness to replace the chewiness and gumminess. The article studied the relationship between physical items and sensory evaluation items of Chinese northern steamed bread by partial least squares analysis and correlation analysis ,the results showed that the hardness, elasticity, specific volume, diameter ratio and color difference L value could be used as the key physical items in the quality evaluation system of Chinese northern steamed bread. Finally, The article obtained the quality evaluation system based on the comprehensive quality evaluation score formula by the principal component analysis of the five physical items, which was suitable for Chinese northern steamed bread. In addition, The article selected ten kinds of commercially available Chinese northern steamed bread for verification. The result showed that the quality evaluation system was in good agreement with the sensory evaluation system, which showed that the steamed bread quality evaluation system based on multivariate statistical method was feasible.
Keywords: Chinese northern steamed bread quality evaluation multivariate statistical analysis
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No.4718934708461148****
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