统计分析方法在姜汁豆浆风味调配中的应用  

Application of statistical analysis method in the flavor adjustment of ginger soymilk

作　　者：张世仙[1,2] 王正武[1] 吴金鸿[1] 赵大云[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]遵义师范学院化学系,贵州遵义563002

出　　处：《食品工业科技》2009年第8期178-181,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20676051);上海市科委(08DZ0505000;07DZ05019)资助;上海艺杏食品有限公司(B9679D)资助

摘　　要：采用SPSS软件的单因素方差分析功能和Friedman检验方法辅助分析食品感官评分结果,并应用其探讨不同姜汁、蔗糖素、羧甲基纤维素(CMC)的添加量对改善姜汁豆浆风味品质的作用效果。通过单因素实验和正交实验确定姜汁豆浆的最佳风味配方为:姜汁的添加量为4%,蔗糖素的添加量为0·01%,CMC的添加量为0·25%。所得的姜汁豆浆具有协调的生姜和豆浆的复合风味,是一种高营养、新口味的保健复合植物蛋白饮料。The One-Way ANOVA function of SPSS software and the method of Friedman test were applied to analyze the results of sensory scoring in this paper.The improved effects of the flavor quality of ginger soymilk with different added amount of ginger juice, sucralose, carboxymethyl cellulose （CMC）were studied by applying these two statistic analysis methods.By single factor experiments and orthogonal test, the results showed that the best flavor formula of ginger soymilk were 4% of ginger juice,0.01% of sucralose,and 0.25% of CMC.The ginger soymilk produced in this study was a kind of vegetable protein beverage that had rich nutrition, new taste and health function with compound aroma of ginger and soymilk.

关 键 词：姜汁 豆浆 风味调配 SPSS软件 Friedman检验 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]