基于主成分分析的面条品质评价  

Quality Evaluation of Noodles Based on Principal Component Analysis

作　　者：周妍[1] 孔晓玲[1] 陈焱焱[1] 张继矿[1] 

机构地区：[1]安徽农业大学工学院,合肥230036

出　　处：《中国粮油学报》2008年第6期46-50,共5页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省科技厅重点项目(2006KJ040C)

摘　　要：针对面条品质的主观评价的缺陷,利用食品力学性能检测仪对面条进行了拉力和剪切力检测,采用主成分分析的方法对面条品质进行了客观评价,得出面条品质的综合得分,并与感官评价得分进行了比较分析。结果表明同一品牌、同一系列的面条品质相近;不同品牌的面条品质有较大的差异。手工制面(或仿手工制面)优于机制面;干白面条优于添加其他成分的面条。Aiming at the limitation of sensory quality evaluation of noodles,instruments measuring food mechanics performance were used in this work to measure the pull force and shear force of noodles,meanwhile principal component analysis of the noodles was adopted,so integrative quality scores of noodles were obtained and compared with the sensory evaluation scores.Results show that noodles in the same brand and same series exhibit similar quality,and show rather big difference for different brand.Handmade noodles（or imitational handmade noodles） have better quality than machine-made noodles,and dry white noodles have better quality than noodles made of mixed materials.

关 键 词：面条品质 主成分分析 客观评价 主观评价 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] O212.4[轻工技术与工程—食品科学与工程]