基于主成分分析与聚类分析的面条力学品质评价
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摘要
为了探究不同类别挂面力学品质差异,以面条硬度、黏性、弹性、咀嚼性、抗拉强度、盐、添加剂、风味成分为评判指标,采用主成分分析和聚类分析来对面条力学品质进行评价。结果表明,通过主成分分析可以得到2个主成分,累计贡献率达85. 323%;再由聚类分析将面条分为三类,分别为零添加面条、劲道风味面条和玉带面。其中,主成分得分越高的面条其力学品质也越高;同一类面条力学品质相近且具有共同特点,同时主成分得分与感官评分结果一致,说明采用主成分分析与聚类分析来对面条进行评价分类是可行的。实验结果为利用面条力学性能的多个指标来对不同品种面条品质进行评价提供了一个方法参考。
The differences in mechanical qualities of different types of noodles were evaluated by principal component analysis and cluster analysis. Hardness,adhesiveness,elasticity,chewiness,elastic limit/tensile strength,flavor components,and whether the noodles were added with salt and additives were used as indicators. The results showed that two principal components could be obtained by principal component analysis,and their cumulative contribution rates were up to 85. 32%. By cluster analysis,noodles were divided into three categories: control group,noodles with high gluten,and Yu Dai noodles. The higher the principal component scores,the higher the mechanical qualities of noodles. The mechanical qualities of the same type of noodles were similar and had common features.Meanwhile,the principal component scores were consistent with sensory scores,indicating that it was feasible to use principal component analysis and cluster analysis to evaluate and classify noodles. This study provides a reference for evaluating the quality of different kinds of noodles by using several indexes of mechanical properties.
The differences in mechanical qualities of different types of noodles were evaluated by principal component analysis and cluster analysis. Hardness,adhesiveness,elasticity,chewiness,elastic limit/tensile strength,flavor components,and whether the noodles were added with salt and additives were used as indicators. The results showed that two principal components could be obtained by principal component analysis,and their cumulative contribution rates were up to 85. 32%. By cluster analysis,noodles were divided into three categories: control group,noodles with high gluten,and Yu Dai noodles. The higher the principal component scores,the higher the mechanical qualities of noodles. The mechanical qualities of the same type of noodles were similar and had common features.Meanwhile,the principal component scores were consistent with sensory scores,indicating that it was feasible to use principal component analysis and cluster analysis to evaluate and classify noodles. This study provides a reference for evaluating the quality of different kinds of noodles by using several indexes of mechanical properties.
引文
[1]魏益民.中华面条之起源[J].麦类作物学报,2015,35(7):881-887.
[2]蒋志红,吴莹.面条类食品的现状和发展[J].粮食与油脂,2003(b08):16-19.
[3]吕军仓,席小艳.质构分析仪在面制品品质评价中的应用[J].现代面粉工业,2006(3):58.
[4]YUN S H,REMA G,QUAIL K. Instrumental assessments of Japanese white salted noodle quality[J]. Journal of the Science of Food&Agriculture,1997,74(1):81-88.
[5]EPSTEIN J,MORRIS C F,HUBER K C. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase(waxy)genes[J]. Journal of Cereal Science,2002,35(1):51-63.
[6]ROSS A S. Instrumental measurement of physical properties of cooked asian wheat flour noodles[J]. Cereal Chemistry,2006,83(1):42-51.
[7]SY-YUSHIAU,YUNG-HOCHANG. Instrumental textural and rheological properties of raw,dried,and cooked noodles with transglutaminase[J]. International Journal of Food Properties,2013,16(7):1 429-1 441.
[8]BAI Yipeng,GUO Xiaonao,ZHU Kexue,et al. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging[J]. Food Chemistry,2017,237:553-560.
[9]金静,李颖,王远路,等.粗粮挂面感官质构及营养成分的对比分析[J].粮油食品科技,2016,24(2):43-46.
[10]陆娅,陈慧,彭文怡.挂面感官品质质构检测方法初探[J].粮食与油脂,2016,29(10):67-69.
[11]王猛,王辛,陈洁,等.鲜湿面条的宽度和厚度变化对其质构品质的影响[J].粮食与饲料工业,2009(9):16-19.
[12]LI Man,SUN Qingjie,HAN Chuanwu,et al. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms[J]. Food Chemistry,2018,246:335-442.
[13]张月巧,陈龙,卢可可,等.添加不同粉碎处理香菇粉对面团流变学特性的影响[J].食品科学,2015,36(3):12-17.
[14]SILVA E,SAGIS L M C,LINDEN E V D,et al. Effect of matrix and particle type on rheological,textural and structural properties of broccoli pasta and noodles[J]. Journal of Food Engineering,2013,119(1):94-103.
[15]赵延伟,吕振磊,王坤,等.面条的质构与感官评价的相关性研究[J].食品与机械,2011,27(4):25-28.
[16]李梦琴.面条品质评价指标及评价方法的研究[J].麦类作物学报,2007,27(4):56-56.
[17]周妍,孔晓玲,张然,等.基于聚类分析的面条品质评价方法研究[J].粮油食品科技,2008,16(2):5-8.
[18]周妍,孔晓玲,陈焱焱,等.基于主成分分析的面条品质评价[J].中国粮油学报,2008,23(6):46-50.
[19]张波,魏益民,李韦谨.影响面条感官质量的因素分析[J].中国农业科学,2012,45(12):2 447-2 454.
[20]刘骏,乔旭光,王文亮,等.添加剂对金针菇挂面加工工艺的影响研究[J].中国食物与营养,2016,22(7):58-62.
[21]赵晋晋.怀山全粉理化特性及怀山-小麦复合粉面条配方优化研究[D].福州:福建农林大学,2014.
[22]武松,潘发明. SPSS统计分析大全[M].北京:清华大学出版社,2014:315-344.
[23]魏益民.谷物品质与食品品质:小麦籽粒品质与食品品质[M].西安:陕西人民出版社,2002:160-162.
[24]周妍.基于数据挖掘的面条品质评价方法研究[D].合肥:安徽农业大学,2008.
[25]吴伟都,董海英,朱慧,等.质构分析(TPA)及测试条件对新鲜湿面品质的影响[J].食品科技,2008,33(8):196-199.
[2]蒋志红,吴莹.面条类食品的现状和发展[J].粮食与油脂,2003(b08):16-19.
[3]吕军仓,席小艳.质构分析仪在面制品品质评价中的应用[J].现代面粉工业,2006(3):58.
[4]YUN S H,REMA G,QUAIL K. Instrumental assessments of Japanese white salted noodle quality[J]. Journal of the Science of Food&Agriculture,1997,74(1):81-88.
[5]EPSTEIN J,MORRIS C F,HUBER K C. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase(waxy)genes[J]. Journal of Cereal Science,2002,35(1):51-63.
[6]ROSS A S. Instrumental measurement of physical properties of cooked asian wheat flour noodles[J]. Cereal Chemistry,2006,83(1):42-51.
[7]SY-YUSHIAU,YUNG-HOCHANG. Instrumental textural and rheological properties of raw,dried,and cooked noodles with transglutaminase[J]. International Journal of Food Properties,2013,16(7):1 429-1 441.
[8]BAI Yipeng,GUO Xiaonao,ZHU Kexue,et al. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging[J]. Food Chemistry,2017,237:553-560.
[9]金静,李颖,王远路,等.粗粮挂面感官质构及营养成分的对比分析[J].粮油食品科技,2016,24(2):43-46.
[10]陆娅,陈慧,彭文怡.挂面感官品质质构检测方法初探[J].粮食与油脂,2016,29(10):67-69.
[11]王猛,王辛,陈洁,等.鲜湿面条的宽度和厚度变化对其质构品质的影响[J].粮食与饲料工业,2009(9):16-19.
[12]LI Man,SUN Qingjie,HAN Chuanwu,et al. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms[J]. Food Chemistry,2018,246:335-442.
[13]张月巧,陈龙,卢可可,等.添加不同粉碎处理香菇粉对面团流变学特性的影响[J].食品科学,2015,36(3):12-17.
[14]SILVA E,SAGIS L M C,LINDEN E V D,et al. Effect of matrix and particle type on rheological,textural and structural properties of broccoli pasta and noodles[J]. Journal of Food Engineering,2013,119(1):94-103.
[15]赵延伟,吕振磊,王坤,等.面条的质构与感官评价的相关性研究[J].食品与机械,2011,27(4):25-28.
[16]李梦琴.面条品质评价指标及评价方法的研究[J].麦类作物学报,2007,27(4):56-56.
[17]周妍,孔晓玲,张然,等.基于聚类分析的面条品质评价方法研究[J].粮油食品科技,2008,16(2):5-8.
[18]周妍,孔晓玲,陈焱焱,等.基于主成分分析的面条品质评价[J].中国粮油学报,2008,23(6):46-50.
[19]张波,魏益民,李韦谨.影响面条感官质量的因素分析[J].中国农业科学,2012,45(12):2 447-2 454.
[20]刘骏,乔旭光,王文亮,等.添加剂对金针菇挂面加工工艺的影响研究[J].中国食物与营养,2016,22(7):58-62.
[21]赵晋晋.怀山全粉理化特性及怀山-小麦复合粉面条配方优化研究[D].福州:福建农林大学,2014.
[22]武松,潘发明. SPSS统计分析大全[M].北京:清华大学出版社,2014:315-344.
[23]魏益民.谷物品质与食品品质:小麦籽粒品质与食品品质[M].西安:陕西人民出版社,2002:160-162.
[24]周妍.基于数据挖掘的面条品质评价方法研究[D].合肥:安徽农业大学,2008.
[25]吴伟都,董海英,朱慧,等.质构分析(TPA)及测试条件对新鲜湿面品质的影响[J].食品科技,2008,33(8):196-199.