基于主成分分析的不同杀青温度苹果片品质综合评价  

Evaluation of Apple Chips Quality at Different Fixation Temperatures Based on Principal Component Analysis

作　　者：程思琪 李佩 秦紫一 张雪梅[1] CHENG Siqi;LI Pei;QIN Ziyi;ZHANG Xuemei(College of Forestry,Hebei Agricultural University,Baoding 071001)

机构地区：[1]河北农业大学林学院,保定071001

出　　处：《食品工业》2023年第7期23-28,共6页The Food Industry

基　　金：河北省现代农业产业技术体系创新团队建设(HBCT2021100211)。

摘　　要：针对苹果片制作过程中易发生褐变、硬而不脆等问题,将苹果鲜切后设计不同杀青温度,探究其对苹果脆片外观品质及营养成分的影响,对制成苹果脆片的色泽及相关品质进行主成分分析。结果表明,相同杀青温度下套袋和免套袋2种类型苹果脆片可溶性糖含量均无显著性差异。套袋苹果90℃杀青处理糖酸比显著高于110℃杀青和70℃杀青处理,为105.58,110℃杀青处理糖酸比最低,仅为56.94。套袋苹果110℃杀青处理可滴定酸含量显著高于70℃杀青和90℃杀青处理,为0.34%。套袋苹果90℃杀青苹果脆片颜色最亮,颜色变化值最小,仅为22.81。不同类型苹果片随着杀青温度的升高,苹果片绿原酸含量呈现下降趋势,表儿茶素、儿茶素和根皮苷含量之间均无显著差异。感官评价综合得分以90℃杀青处理的苹果脆片评分最高,为20.25分。脆片风味品质指标主成分分析综合排名第一的是套袋类型90℃杀青处理。In order to solve the problems of browning,hardness but not brittleness in the production process of apple chips,the fresh cut apples were designed at different fixation temperatures to explore their effects on the appearance quality and nutritional components of apple chips,and the color and related quality of apple chips were analyzed by principal component analysis.The results showed that there was no significant difference between the soluble sugar and sugar-acid ratios of the two types of apple chips at the same fixation temperature,the sugar acid of the fixation temperature was 90℃and the bagging apples were relatively high,which was 105.58,while thesugar-acid ratio treated at 110℃was relatively low,which was 56.94.The titratable acid content of bagged apples treated at 110℃was 0.34%,higher than that of bagged apples treated at 70℃and 90℃.The color of bagged apple chips that were fixated at 90℃was the brightest,and the color change value was the smallest,only 22.81.The content of chlorogenic acid in different types of apple slices showed a downward trend with the increase of the fixation temperature,and there was no significant difference with epicatechin,catechin and phlorizin.The comprehensive score of sensory evaluation was the highest for apple chips treated at 90℃,which was 20.25 points.The main component analysis of the flavor quality index of the chips ranked first in the comprehensive ranking,which was the bagged type of 90℃fixation treatment.

关 键 词：杀青温度 热风干燥 苹果脆片 品质评价 主成分分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]