利用图像分析仪评价馒头品质的研究  

Study on the Quality Evaluation of Steamed Bread with Image Analyzer

作　　者：方秀利[1] 孙辉[1] 曹颖君[2] 姜薇莉[1] 陈华[3] 伊军 邱庆丰 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]国家粮食局标准质量中心,北京100037 [3]华中农业大学食品科学技术学院,武汉430070 [4]内蒙古粮油质检中心,内蒙古010020

出　　处：《中国粮油学报》2013年第6期90-95,共6页Journal of the Chinese Cereals and Oils Association

基　　金：质检行业公益性研究专项(201110259)

摘　　要：以我国小麦主产区的222份小麦制成的馒头为研究对象,进行了感官评价和图像分析仪C-Cell测试。以此为基础进行C-Cell参数聚类分析,将C-Cell的34个特征参数聚为4类,筛选出了11个代表性特征参数。初步探索了馒头仪器评价和感官评价之间的关系,结果表明:C-Cell特征参数与感官评价指标存在一定的相关性,切片面积、周长和切片亮度与内部结构、感官总分的相关性较好,都呈极显著正相关;而气孔对比度、气孔密度、粗糙气孔体积及粗细气孔比都与馒头感官总分呈显著或极显著负相关。回归分析得到了以C-Cell特征参数为自变量的馒头感官评分的回归方程,为客观评价馒头品质提供参考。Taking steamed bread made from 222 samples of wheat in main producing areas in China as the research object, we studied the sensory evaluation and image analyzer C -Cell test. Through the parameter clustering analysis based on this, 34 characteristic parameters of the C - Cell were clustered into 4 parts, and 11 parameters were selected as representative characteristic parameters. The relationship between equipment evaluation and sensory evaluation of steamed bread was preliminarily explored. The results show that： A correlation exists between C - Cell feature parameters and sensory evaluation index; slice area, perimeter and brightness are better correlated with inter- nal structure and sensory score and there is a significant positive correlation between them; while air hole contrast, air hole density, coarse air hole volume, coarse/fine air hole ratio and steamed bread sensory score are significant or highly significant negative correlation. Through regressi Cell characteristic parameters are independent variables bles, at the same time a reference is provided for objec on analysis, a regression equation is got, in which the C - and the sensory score of steamed bread are dependent variative evaluation of steamed bread quality.

关 键 词：馒头 感官评价 图像分析仪C—Cell 纹理结构 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]