基于主成分分析不同改良剂对冷冻馒头面团及产品食用品质的影响  

Effects of different modifiers on frozen steamed bread dough and edible quality based on principal component analysis

作　　者：任俊 REN Jun(Jiangsu Liyang Tianmu Lake Secondary Vocational School,Changzhou 213300)

机构地区：[1]江苏省溧阳市天目湖中等专业学校,常州213300

出　　处：《中国食品添加剂》2021年第12期64-71,共8页China Food Additives

基　　金：国家自然科学基金项目(32001743);江苏省自然科学基金(BK20180922);全国教育科学规划2020年度教育部重点课题(DHA200371)。

摘　　要：通过低场核磁共振分析仪、差示量热扫描仪、动态流变仪、质构仪等对不同厂家复配改良剂制作的冷冻面团及馒头食用品质进行分析,探讨了不同冷冻改良剂对冷冻馒头面团pH、水分迁移、热力学性质、流变学特性以及馒头质构、蒸煮特性等品质的影响,并分别采用主成分分析法对4种改良剂制作的冷冻面团和馒头进行综合分析。结果表明,不同改良剂制作的馒头面团水分弛豫特性、热力学性质、动态流变性质以及馒头的色泽、质构、比容均差异显著(p <0.05)。采用主成分分析评价方法分析不同改良剂对冷冻馒头水分迁移及食用品质的影响具有一定的可行性,可为工业化生产冷冻馒头筛选改良剂提供参考。Using low field nuclear magnetic resonance analyzer et al.to analyze the edible quality of frozen dough and steamed bread made by compound improver from different manufactuers. The effects of different freezing modifiers on the quality of frozen steamed bread dough such as pH,moisture transfer,thermodynamic properties,rheological properties,texture and cooking properties of steamed bread were discussed,and the quality of frozen dough and steamed bread made by four kinds of modifiers were analyzed and evaluated comprehensively by principal component analysis(PCA). It showed that the moisture distribution,enthalpy,dynamic rheological properties,color,texture and specific volume of steamed bread dough made with different modifiers were in significant differences(p < 0.05)Thus,it is feasible to use principal component analysis and evaluation method to analyze the effects of different modifiers on edible quality of frozen dough and steamed bread,which can provide reference for industrial production of frozen steamed bread.

关 键 词：主成分分析 冻藏 改良剂 冷冻面团 馒头品质 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q814.4[轻工技术与工程—食品科学与工程]