市售调味面制品品质评价体系的建立与应用  

Establishment and Application of a Quality Evaluation System for Commercial Flavored Extruded Noodles

作　　者：赵雪 丛中笑 孙华军 臧延青 李昌盛 周璇 钱丽丽[1,2,3] ZHAO Xue;CONG Zhongxiao;SUN Huajun;ZANG Yanqing;LI Changsheng;ZHOU Xuan;QIAN Lili(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Coarse Grain Processing and Quality Safety Engineering Technology Research Center,Daqing 163319,China;Heilongjiang Provincial Key Laboratory of Agricultural Product Processing and Quality Safety,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319 [3]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319

出　　处：《食品科学》2025年第8期25-33,共9页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100903)。

摘　　要：为客观评价市售调味面制品的品质并建立科学合理的品质评价体系,以22种市售调味面制品为研究对象,对其17项品质指标进行测定,通过差异分析、相关性分析结合主成分分析及聚类分析筛选核心品质评价指标,运用层次分析法构建调味面制品品质评价模型,并结合感官评分验证评价模型的可靠性。结果表明:由相关性分析结合主成分分析、聚类分析筛选出硬度、弹性、脂肪、钠、酸价、过氧化值和水分活度7项指标作为调味面制品特征性品质评价指标,运用层次分析法确定其权重并建立调味面制品品质评价模型:Y=0.3741×弹性+0.2679×硬度+0.1076×脂肪+0.1076×钠+0.0431×过氧化值+0.0301×水分活度+0.0695×酸价。感官评分与模型得分结果应用线性回归分析拟合得到R^(2)=0.9067,表明建立的调味面制品品质评价模型可靠,可为调味面制品品质综合评价提供科学依据。In order to objectively evaluate the quality of commercial flavored extruded noodles and to establish a scientific and reasonable quality evaluation system,17 quality indexes of 22 types of commercial flavored extruded noodles were measured.Hardness,elasticity,fat,sodium,acid value,peroxide value and water activity were selected as core quality indexes by the combined use of correlation analysis,principal component analysis and cluster analysis,and their weights were determined by analytic hierarchy process.A quality evaluation model was established as follows:Y=0.3741×elasticity+0.2679×hardness+0.1076×fat+0.1076×sodium+0.0431×peroxide value+0.0301×water activity+0.0695×acid value.The model’s reliability was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model,showing a determination coefficient(R^(2))of 0.9067.The established model can provide a scientific basis for the comprehensive evaluation of the quality of flavored extruded noodles.

关 键 词：调味面制品 主成分分析 聚类分析 层次分析 品质评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]