速冻饺子品质与影响因素的相关性分析  

Analysis of Correlation between Quality of Quick-frozen Dumplings and Effecting Factors

作　　者：李梦琴[1] 任红涛[1] 雷娜[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与饲料工业》2009年第12期14-17,共4页Cereal & Feed Industry

基　　金：河南省科技攻关项目(0624010003)

摘　　要：运用SPSS软件对速冻饺子品质与其影响因素进行相关性分析。结果表明,小麦粉的白度、灰分含量、粗蛋白质含量、湿面筋含量、沉降值及面团流变学特性等对速冻饺子品质的影响均较大。白度对饺子的颜色呈显著正相关,相关系数0.359。拉伸面积、最大拉伸阻力、拉伸比对速冻饺子品质的影响均达到了极显著水平,相关系数分别为0.905、0.901、0.899。TPA指标硬度与速冻饺子感官评价指标韧性呈显著正相关,相关系数为0.750,与冷冻后外观及饺子总分则呈极显著正相关,相关系数分别为0.843、0.822。回归分析表明:面粉的白度、灰分含量、粗蛋白质含量、湿面筋含量、沉降值及面团流变学特性等对速冻饺子品质的影响均较大。The relationship between quality of quick - frozen dumplings and effecting factors was analyzed with SPSS Software. The result showed that flour whiteness, ash content, protein content, wet gluten content, sedimentation value and dough rheological proper- ties significantly influenced the quality of quick -frozen dumplings. Flour whiteness showed a significant positive correlation with the color of quick - frozen dumplings, the correlation coefficients were 0. 359. The extension area, the maximum extension resistanee/ex- tensibility extremely significantly influenced quality of quick - frozen dumplings, the correlation coefficients were 0. 905, 0. 901 and 0. 899 respectively. TPA rigidity showed a significant positive correlation with elasticity, the correlation coefficient was 0. 750, and ex- tremely significantly influenced the appearance of frozen dumplings and the total score of dumplings sensory evaluation, the correlation coefficients were 0.843 and 0. 822 respectively. Regression analysis showed that flour whiteness, ash content, protein content, wet gluten content, sedimentation value and dough rheological properties significantly influenced quality of quick - frozen dumplings.

关 键 词：速冻饺子品质 质构指标 相关分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]