基于响应面和主成分分析的速冻微波青稞鱼面品质改良  

Quality improvement of quick-frozen microwave highland barley fish noodle based on response surface methodology and principal component analysis

作　　者：肖猛[1] 丁捷[1,2] 赵雪梅[1] 何江红[1] 黄益前[1] XIAO-Meng;DING-Jie;ZHAO Xue-mei;HE Jiang-hong;HUANG Yi-qian(Sichuan Tourism University,Chengdu 610100,China;College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]四川农业大学食品学院,四川雅安625014

出　　处：《江苏农业学报》2018年第6期1370-1377,共8页Jiangsu Journal of Agricultural Sciences

基　　金：四川省教育厅自然科学重点项目(17ZA0291);烹饪科学四川省高校重点实验室重点项目(PRKX2015Z04)

摘　　要：以瓜尔胶、黄原胶、TG酶为品质改良剂,在单因素试验基础上,基于主成分综合评价,利用响应面法改良速冻微波青稞鱼面品质。试验结果表明:瓜尔胶、黄原胶和TG酶对面条综合得分影响均达到极显著水平(P<0. 01),且瓜尔胶和黄原胶、黄原胶和TG酶之间存在显著或极显著的协同作用。品质改良剂对速冻微波青稞鱼面品质的影响大小为TG酶>黄原胶>瓜尔胶。对速冻微波青稞鱼面品质改良效果最佳的改良剂配方为:瓜尔胶添加量占混粉总质量的0. 34%,黄原胶添加量占混粉总质量的0. 08%,TG酶添加量占混粉总质量的0. 03%。Using guar gum,xanthan gum and TG enzyme as quality improvers,the quality of quick-frozen microwave highland barley fish noodle was modified with response surface method and principal component analysis based on the results of single factor experiments.The results showed that the effects of guar gum,xanthan gum and TG enzyme on the comprehensive score of noodle reached extremely significant level(P<0.01).There was significant or extremely significant synergetic effect between guar gum and xanthan gum,xanthan gum and TG enzyme.The effect degree of quality improvers on the quality of quick-frozen microwave highland barely fish noodle has been ranked:TG enzyme>xanthan gum>guar gum.The optimum formula for improving the quality of quick-frozen microwave highland barley fish noodle was guar gum 0.34%,xanthan gum 0.08%and TG enzyme 0.03%.

关 键 词：速冻微波青稞鱼面 质构特性 感官评价 品质改良 主成分分析 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]