基于主成分分析法的泡菜风味马铃薯饼干研制  

Optimal Preparation of Kimchi-flavored Potato Biscuits Based on Principal Component Analysis

作　　者：崔妍[1] 杨丹璐 陈姗姗[1] 吴金鸿[1] 王正武[1] 孙志栋 张林楠 CUI Yan;YANG Dan-lu;CHEN Shan-shan;WU Jin-hong;WANG Zheng-wu;SUN Zhi-dong;ZHANG Lin-nan(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Ningbo Academy of Agricultural Science,Ningbo 315040,Zhejiang,China;Ningbo Feirun Marine Biotechnology Co.,Ltd.,Ningbo 315731,Zhejiang,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]宁波市农业科学研究院,浙江宁波315040 [3]宁波飞润海洋生物科技股份有限公司,浙江宁波315731

出　　处：《食品研究与开发》2021年第18期116-122,共7页Food Research and Development

基　　金：宁波市公益类科技计划项目(202002N3084);国家自然基金面上项目(31972017);国家重点研发计划专项课题(2016YFD0400206)。

摘　　要：为开发以马铃薯粉为原料的新型风味产品,提高马铃薯粉的综合利用价值,将改性的泡菜粉加入到马铃薯饼干中,通过单因素和正交试验优化配方工艺,利用主成分分析法对产品进行感官评定、质构分析和营养评价。结果表明,泡菜风味马铃薯饼干的最优配方为低筋面粉145 g、奶粉15 g、鸡蛋15 g、牛奶40 g、黄油35 g、白砂糖30 g、泡菜粉13 g、马铃薯粉22 g、泡打粉4 g。复配粉过140目筛有利于提高产品质构和感官品质。产品营养评价结果显示,泡菜风味马铃薯饼干是一种高膳食纤维、高蛋白质、低热量的新型功能性营养食品,具有良好的市场推广前景。To develop new flavor biscuits based on potato flour,and to promote the comprehensive utilization value of potato flour,kimchi powder was modified and added to potato biscuits.The formulation was optimized via single factor and orthogonal tests.Sensory evaluation,texture analysis,and nutritional evaluation were performed by using principal component analysis.The optimal formulation of kimchi-flavored potato biscuits was as follows:145 g low-gluten flour,15 g milk powder,15 g liquid whole egg,40 g milk,35 g butter,30 g white sugar,13 g kimchi powder,22 g potato powder and 4 g baking powder.The compound powder was sieved through a 140 mesh-sieve to improve the texture and sensory quality of the biscuits.Kimchi potato biscuits displayed higher protein and dietary fiber contents,and lower contents of fat,carbohydrate,and calories,as well as a higher nutritional value.These attributes indicate a good market potential of the product.

关 键 词：泡菜风味 马铃薯 饼干 主成分分析 营养评价 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]