市售北方黄豆酱理化特性分析和模式识别研究  

Physicochemical Properties and Pattern Recognition of Commercial Northern Soybean Paste

作　　者：于寒松[1] 朱楠楠[1] 李松[1] 陈今朝[1] 吕博[1] 胡耀辉[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,国家大豆产业技术研发中心加工研究室,长春130118

出　　处：《中国调味品》2015年第3期46-50,54,共6页China Condiment

摘　　要：检测了20种市售北方黄豆酱的7项理化指标,根据检测结果分析了黄豆酱的理化特性,并进行黄豆酱的模式识别研究,结果将20种黄豆酱聚类为品质较好和品质一般2个子类,依据7个理化指标建立了2个主成分模型,并得到了黄豆酱的典型判别方程D1=-3.505X1-8.403X2+0.335X3+0.790X4+0.393X5-1.802X6+0.305X7-12.026,总判别正确率为95%,为黄豆酱品质的控制和改进提供了方法参考与理论基础。Seven physiochemical indicators are determined in 20 different kinds of commercial northern soybean paste.The physicochemical properties of soybean paste are analyzed according to the determination result.Twenty kinds of soybean paste are classified into two groups of better quality soybean paste and general quality soybean paste by pattern recognition.Two principal component models are constructed according to seven physicochemical properties,and the typical discrimination equation of soybean paste is written as D1=-3.505X1-8.403X2＋0.335X3＋0.790X4＋0.393X5-1.802X6＋0.305X7-12.026,with the total accurate rate of 95%.The equation could be used as a tool and useful method for quality control of soybean paste.

关 键 词：黄豆酱 理化特性 主成分分析 聚类分析 判别分析 

分 类 号：TS264.24[轻工技术与工程—发酵工程]