米蛋糕品质改良及评价模型建立  

Quality Improvement and Evaluation Model of Rice Cake

作　　者：王丽[1,2] 刘友明[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]重庆旅游职业学院,重庆409000

出　　处：《中国粮油学报》2016年第5期122-127,共6页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2013BAD20B00);湖北省十二五重大科技攻关项目(ZDN009)

摘　　要：主要针对籼米粉不含面筋蛋白与直链淀粉含量高所引起的米蛋糕可塑性差以及易老化的问题,通过添加单一或复合添加剂对米蛋糕品质进行改良,同时对米蛋糕理化特性进行相关性和主成分分析,建立米蛋糕品质评价模型。研究结果表明:米蛋糕品质改良剂的适宜配方为6%蛋糕油、2%Z-糕点改良剂和3%山梨糖醇液的复合物。经主成分分析,可从评价米蛋糕品质的9个理化特性指标中提取出反映蛋糕整体品质的3个主成分因子,其累计贡献率达到84.25%,且主成分综合模型评分与米蛋糕感官总分极显著相关(R^2=0.918)。因此,利用主成分分析建立米蛋糕评价模型对评定其食用品质具有可行性。Considering the weak plasticity and easy aging caused by no gluten protein and high content of amylose in indica rice flour,this study aims to improve the quality of rice cake with different additives and establishes a rice cake quality evaluation model based on the physical and chemical properties of rice cake. The results showed that the appropriate formula of the quality improver for rice cake consists of 6% complexes of cake oil,2% Z- cake improver and 3% sorbitol. Based on principal component analysis（ PCA）,3 principal components were established from 9 objective indexes of rice cake quality,which could explain 84. 25% of the total variance. The PCA analysis model was related to sensory evaluation highly with the correlation coefficient of 0. 918（ R^2= 0. 918）. These results indicated that PCA analysis model as an objective method could be used in quality evaluation of rice cake.

关 键 词：米蛋糕 品质改良 品质评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]