基于主成分对比食盐对马铃薯生、熟全粉面片质构与面条品质的影响  

Effect of salt on the texture and noodle quality of raw and cooked potato whole flour pasta sheets based on principal component comparison

作　　者：李鋆洋 陈安均[1] 聂伟 李沛珈 刘易 杨茹薇 LI Junyang;CHEN Anjun;NIE Wei;LI Peijia;LIU Yi;YANG Ruwei(College of Food Science,Sichuan Agricultural University,Ya'an,Sichuan 625000,China;Urumqi Comprehensive Test Station of Xinjiang Uygur Autonomous Region,Urumqi,Xinjiang 830000,China;Xinjiang Yuwei Xian Agricultural Science and Technology Center,Urumqi,Xinjiang 830000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000 [2]新疆维吾尔自治区乌鲁木齐综合实验站,新疆乌鲁木齐830000 [3]新疆玉维鲜农业科技中心,新疆乌鲁木齐830000

出　　处：《食品与机械》2025年第2期22-32,共11页Food and Machinery

基　　金：新疆维吾尔自治区重点研发项目(编号:2022B02044-3)。

摘　　要：[目的]探究马铃薯生粉和熟粉面片质构、面条品质在不同食盐添加量下的变化规律。[方法]考察食盐添加量对马铃薯全粉面片质构和面条品质的影响,运用主成分分析法对质构降维,依靠红外光谱分析蛋白质结构变化,并结合模糊感官进行相关性分析。[结果]面片质构主成分1为硬度因子,与断条率、蒸煮损失率等相关性较强,主成分2为弹力因子,与韧性和拉伸特性相关性较强,综合质构评价受主成分1影响更大;生粉面片的有序结构含量比熟粉面片的高,二者分别在食盐添加量为0.8%和1.0%时的质构、感官、拉伸特性和蒸煮特性最佳。[结论]适量添加食盐有利于面条品质提升,食盐通过影响面片中蛋白质网络的构象来影响面片质构,面片质构与面条品质关系密切,熟粉面条受食盐影响小,性质更稳定。[Objective]To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.[Methods]The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated.Principal component analysis(PCA)was used to reduce the dimensionality of texture data,and infrared spectroscopy was used to analyze protein structural changes.Correlation analysis was conducted using fuzzy sensory evaluation.[Results]The primary principal component of pasta sheet texture is the hardness factor,which shows a strong correlation with breakage rate,cooking loss rate,and other texture characteristics.The second principal component represents elasticity,with a strong correlation to toughness and tensile properties.The overall texture evaluation is more influenced by the primray principal component.The ordered structure content in raw potato flour pasta sheets is higher than in cooked flour pasta sheets.The texture,sensory properties,tensile characteristics,and cooking performance of the pasta sheets are optimal when salt is added at 0.8%and 1.0%,respectively.[Conclusion]A moderate addition of salt improves noodle quality.Salt influences pasta sheet texture by influencing the conformation of protein networks in the pasta sheets.Pasta sheet texture is closely related to noodle quality,and cooked flour noodles are less affected by salt,showing more stable properties.

关 键 词：马铃薯全粉 面条 食盐 傅里叶变换红外 主成分分析 模糊数学评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]