因素分析法评价低温杀菌对胡萝卜粉条储藏过程中的品质变化  

Evaluation of the Low Temperature Sterilization on Quality Changes of Carrot Vermicelli during Storage by Factor Analysis Method

作　　者：王淑艳[1] 王芳[1] 袁静宇[1] WANG Shu-yan, WANG Fang, YUAN Jing-yu(Vocational and Technical College of Baotou Light Industry, Baotou 014035, Chin)

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035

出　　处：《保鲜与加工》2018年第2期66-73,共8页Storage and Process

基　　金：教育部职业教育与成人教育司教育课题项目

摘　　要：研究了巴氏杀菌、间歇式微波杀菌、臭氧杀菌三种低温杀菌方法对胡萝卜鲜湿粉条在常温储藏过程中的品质变化影响,并采用因素分析法,以各项理化指标的方差贡献率为权重进行综合评分。结果表明,第一主成分可以解释灭菌方法和储藏期产品品质变化综合差异的78.077%,主要是代表煮沸损失率、膨润度、硬度、弹性、内聚性指标;第二主成分可以解释杀菌方法和储藏期产品品质变化综合差异的12.414%,主要是代表pH、菌落总数、Δb*、ΔE*指标。第一主成分和第二主成分可以解释产品综合品质差异的90.491%,因此可以用两个综合指标来评价三种杀菌方法对鲜湿胡萝卜粉条制品在常温储藏过程中的变化,并且在三种杀菌方法中,臭氧杀菌对粉条储藏品质变化的影响最小。The influences of pasteurization, intermittent microwave sterilization and ozone sterilization on fresh carrot wet vermicelli quality during storage at room temperature were investigated. Comprehensive evaluation was carried out with variance contribution of physical and chemical indexes as weight by factor analysis. The results showed that the first principal component, mainly represented the boiling loss rate, swelling capacity, firmness, elasticity and co- hesiveness, could account for the original comprehensive quality difference of 78.077% for different sterilization methods at different storage period. The second principal components could explain the original comprehensive quality difference of 12.414% for different sterilization methods and storage in different periods, mainly represented the changes of the pH, total numbers of colony, △b＊ and △E＊. The first principal component and the second princi- pal components could explain products overall quality difference of 90.491%. Therefore, the quality changes of the fresh carrot wet vermicelli sterilized by three methods during storage could be evaluated by the two overall indica- tors. The best sterilization method was ozone sterilization, which minimally affected the quality changes of the carrot vermicelli.

关 键 词：因素分析 低温杀菌 胡萝卜 粉条 品质变化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]