食品科学 ›› 2012, Vol. 33 ›› Issue (14): 318-320.

• 技术应用 • 上一篇    下一篇

基于主成分分析优化花生豆奶的稳定剂配方

许 彬,李慧星,迟永凯   

  1.  南阳理工学院生物与化学工程学院
  • 收稿日期:2011-06-14 修回日期:2012-06-18 出版日期:2012-07-25 发布日期:2012-07-27
  • 通讯作者: 许彬 E-mail:nibux@163.com

Optimization of Stabilizer Formula for Peanut-Soybean Beverage by Principal Component Analysis

  • Received:2011-06-14 Revised:2012-06-18 Online:2012-07-25 Published:2012-07-27
  • Contact: Bin Xu E-mail:nibux@163.com

摘要: 以蔗糖酯、单甘酯、黄原胶和卡拉胶作为稳定剂,优化花生豆奶的复配稳定剂配方。采用均匀试验设计方案,以主成分分析法对试验指标降维,通过回归分析建立稳定剂用量与稳定性综合得分的数学模型。结果表明:降维得到的两个主成分累计贡献率为92.6%,能反映92.6%的试验数据变异;在试验范围内,蔗糖酯用量0.10%、单甘酯用量0.08%、黄原胶用量0.07%、卡拉胶用量0.02%时,稳定性综合得分较高,花生豆奶表现出良好的稳定性;各稳定剂的影响顺序为单甘酯>黄原胶>卡拉胶>蔗糖酯。

关键词: 花生豆奶, 稳定剂配方, 主成分分析

Abstract: The formula of a complex stabilizer composed of monoglyceride, SE, xanthan gum and carrageenin in peanut-soybean beverage was optimized using uniform design and principal component analysis (PCA). A mathematical regression model describing stability score as a function of stabilizer components was established. The results showed that the cumulative contribution rate of two PCs was 92.6%, which could reflect 92.6% variation of experiment data. In the ranges studied, the highest integrative score was obtained at the conditions of 0.10% SE, 0.08% monoglyceride, 0.07% xanthan gum and 0.02% carrageenin, and the prepared beverage was stable. The descending order of the effects of stabilizer components was monoglyceride>xanthan gum>carrageenin>SE.

Key words: peanut-soybean beverage, stabilizer formula, principal component analysis

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