基于主成分分析法的甘薯熟化品质评价  

Quality Evaluation of Cooked Sweetpotato Based on Principal Component Analysis

作　　者：林燕 霍艳荣[1] 吕尊富[1] 陈正伟 冯永才 陆国权[1] LIN Yan;HUO Yan-rong;LÜZun-fu;CHEN Zheng-wei;FENG Yong-cai;LU Guo-quan(College of Agriculture and Food Science,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;Zhuji Lükang Biotechnology Co.,Ltd.,Shaoxing 311800,Zhejiang,China)

机构地区：[1]浙江农林大学农业与食品科学学院,浙江杭州311300 [2]诸暨绿康生物科技有限公司,浙江绍兴311800

出　　处：《食品研究与开发》2021年第11期1-7,16,共8页Food Research and Development

基　　金：国家自然科学基金面上项目(31671750);国家甘薯产业技术体系专项资金项目(CARS-10-B19)。

摘　　要：以鲜食甘薯品种“心香”为原料,研究分析蒸制、煮制、微波、反压蒸煮、带皮烘烤和去皮烘烤6种不同熟化方式对其得率、色差、感官评价、质构以及糖化指标的影响,并对其进行主成分分析。结果表明:蒸制、煮制和反压蒸煮后,甘薯有较高的得率;微波和烘烤后甘薯的色泽较好;烘烤后的甘薯整体口感最佳;煮制和反压蒸煮、烘烤和微波得到的成品具有相似的质地;蒸制组和烘烤组的还原糖含量显著高于其他组。除微波组外,其他方式熟化后甘薯的β淀粉酶均失活。经主成分分析后,6种方式熟化后甘薯的熟化品质评价综合得分由大到小依次为:微波>带皮烘烤>去皮烘烤>蒸制>反压蒸煮>煮制。因此微波加工后甘薯品质效果最佳,且微波有方便省时的优点,但熟化后的甘薯甜度不高,适合用于二次加工;若仅从整体口感考虑,烘烤和蒸制为最佳选择;反压蒸煮和煮制均不适合加工甘薯。The present study evaluated the effect of processes,such as steaming,cooking,microwaving,backpressure steaming,and baking(with and without skin)on fresh Xinxiang sweetpotato as the raw material.Parameters,such as the yield,color change,sensory evaluation,texture,and saccharification index were studied and principal component analysis was conducted.Yield was observed to be higher after steaming,cooking and backpressure steaming while the color was better after microwaving and baking,albeit the baked sweetpotatoes had the best overall taste.Cooking,backpressure cooking,baking and microwaving resulted in similar textures.The percentage of reducing sugar in the potatoes after steaming and baking was significantly higher than that after other processes.Based on principal component analysis and a comprehensive score assigned to the quality of sweetpotatoes after being subjected to six different processes,the processes in order of highest to lowest quality were that microwaving>baking with skin>baking without skin>steaming>backpressure steaming>cooking.Thus,it can be observed that the effect of microwave cooking on the quality of sweetpotatoes was the best.It offers the advantage of convenience and saving time.Baking and steaming are the best choices,if only the overall taste is considered.Backpressure cooking and cooking are not suitable for processing sweetpotatoes.

关 键 词：甘薯 熟化方法 品质变化 主成分分析 综合评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]