基于主成分分析法构建五谷酸奶品质评价模型  

Establishment of Grain Yogurt Quality Evaluation Model Based on the Principal Component Analysis

作　　者：孙德伟 陈晓华[2] Sun Dewei;Chen Xiaohua(Wuxi Vocational Institute of Commerce,Wuxi 214153,China;Hengyang Normal University,Hengyang 421008,China)

机构地区：[1]无锡商业职业技术学院,江苏无锡214153 [2]衡阳师范学院,湖南衡阳421008

出　　处：《现代食品》2020年第18期176-180,共5页Modern Food

基　　金：湖南省教育厅资助科研项目(编号:15B034)。

摘　　要：本文全面检测了五谷酸奶的感官评定、理化指标和微生物指标,初步确定储藏期间五谷酸奶中各指标值的最佳范围,并用SPSS软件分析各指标,建立评价五谷酸奶品质模型。研究结果表明,五谷酸奶中各指标最佳范围为:酸度值86~96°T、pH值4.05~4.35、蛋白质含量4.3~4.7 g/100 g、总糖含量6.0~6.4 g/100 g、乳清析出率5.5%~7.5%、脂肪含量4.7~5.2 g/100 g、黏度8400~10000 mPa·s、乳酸菌数对数值6.5~8.0。本实验将为酸奶品质综合评价奠定理论依据。In this study,the grain yogurt comprehensive sensory evaluation,physical and chemical index and microorganism indexes were determined to analysis the optimal range of values of each index in the grain yogurt during storage.The software of SPSS was used to analyze each index and establish the evaluation model of grain quality of yogurt.The result shows that the best range of each index of grain in yogurt followed as acidity value,86~96°T,pH value,4.05~4.35,protein content of 4.3~4.7 g/100 g,total sugar content,6.4~6.0 g/100 g,whey precipitation rate of 5.5%~7.5%,fat content,4.7~5.2 g/100 g,Lactic acid bacteria number 6.5~8.0,numerical viscosity 8400~10000 mPa·s.This experiment will lay a theoretical basis for the comprehensive evaluation of the quality of yogurt.

关 键 词：主成分分析法 五谷酸奶 品质评价 模型 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]