基于智能感官评价区分杂粮在馒头加工中的应用初探  

Study on classifying the application of coarse cereals in the processing of steamed bread based on intelligent sensory evaluation

作　　者：彭毅秦 黄益前[1] 朱宇轩 何江红[1] PENG Yi-qin;HUANG Yi-qian;ZHU Yu-xuan;HE Jiang-hong(Sichuan Tourism College,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《粮食与油脂》2020年第6期54-58,共5页Cereals & Oils

基　　金：四川省教育厅自然科学重点项目(16ZA0348);藏区特色农牧产品精深加工创新团队(18SCTUTD04);国家级大学生创新创业训练计划项目(201711552050)。

摘　　要：为区分市场杂粮馒头的品种,利用电子鼻、质构仪及色差仪获取不同品种杂粮馒头的感官特征,并采用主成分和聚类进行分析。结果表明:玉米与板栗馒头气味特征差异最大;玉米馒头b*值最大,咀嚼性、胶黏性最低;板栗馒头的胶黏性、咀嚼性与a*值显著高于其它馒头;荞麦馒头硬度最大,L值最低;聚类分析结果显示,智能感官将样品分为4类,人工感官分为2类,表明智能感官对不同品种杂粮馒头的区分效果优于人工感官。研究结果可为相关部门的监管提供一条新的途径。In order to differentiate the varieties of steamed bread with coarse cereals in the market,the sensory characteristics of coarse cereals were obtained by electronic nose,automatic chromatic meter and texture analyzer,and the datas were analyzed by principal component analysis and factor clustering analysis.The results showed that the difference of the odor of corn and Chinese chestnut mixed steamed bread was the most significant.The b*value of corn steamed bread was the highest,but the chewiness and adhesive property were the lowest.The tackiness,chewiness and a*value of Chinese chestnut steamed bread were all markedly higher than those of other steamed bread.The hardness of buckwheat steamed bread was the highest,while the L value was the lowest.The results of cluster analysis showed that the intelligent senses were divided into 4 categories and the artificial senses were divided into 2 categories,which indicated that the intelligent senses were better than the artificial senses in differentiating varieties of steamed bread.The results provided a new approach for the regulation of relevant departments.

关 键 词：智能感官 杂粮馒头 主成分分析 因子聚类 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]