花色馒头的制备及质构特性主成分分析  

Preparation and Principal Component Analysis of Texture Profile properties of Colorful steamed bread

作　　者：何新益[1] 汪姣[1,2] 任小青[1] 杜先锋[2] 程莉莉[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2011年第7期108-112,共5页Journal of the Chinese Cereals and Oils Association

基　　金：天津市科技计划(10ZHXHC08800)

摘　　要：采用主成分分析的方法,以花色馒头的质构指标为依据,结合感官评定对10种花色馒头的食用品质进行评价。从样本相关矩阵出发,对10种样品馒头的主要质构指标进行分析,由累积贡献率达到76.35%以上,确定了反映馒头食用品质的2个主成分,并获得各品种的综合评分。感官评定结果表明红枣馒头品质最好,黑芝麻馒头最差,与主成分分析结果基本一致,表明应用主成分分析的方法利用馒头的质构指标评定花色馒头的食用品质具有可行性。Based on texture profile indexes of steamed bread and sensory evaluation,the taste quality of ten kinds of colorful steamed bread was evaluated by principal component analysis method in this study.The main texture profile indexes of ten kinds of steamed bread were determined from the specimen correlation matrix.According to more than 76.35% of the cumulative variance proportion,two principal components were established for reflecting the taste quality of steamed bread and overall merits of these steamed breads were obtained.It was discovered that red jujube steamed bread and black sesame steamed bread had the best and worst property by the sensory evaluation,respectively.The above results were in accordance with those from principal component analysis,which indicated that the method of principal component analysis and mechanical indexes was a practical way to access the taste quality of colorful steamed bread.

关 键 词：花色馒头 主成分分析 感官评定 质构特性 

分 类 号：TS213.12[轻工技术与工程—粮食、油脂及植物蛋白工程]