基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型

doi:10.7506/spkx1002-6630-20210705-043

食品科学 ›› 2022, Vol. 43 ›› Issue (14): 68-75.doi: 10.7506/spkx1002-6630-20210705-043

• 食品化学 • 上一篇

基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型

王艳，王睿，张艳艳，刘兴丽，张华，王宏伟

（1.郑州轻工业大学食品与生物工程学院，河南郑州 450002；2.郑州轻工业大学国际教育学院，河南郑州 450002；3.郑州轻工业大学食品生产与安全河南省协同创新中心，河南省冷链食品质量安全控制重点实验室，河南郑州 450002）

发布日期:2022-07-28
基金资助:
河南省科技攻关项目（212102110328；212102110083）

Modeling for Comprehensive Evaluation of the Effect of Hydrocolloids on the Quality of Sweet Dumplings Using Principal Component Analysis Combined with Fuzzy Mathematics

WANG Yan, WANG Rui, ZHANG Yanyan, LIU Xingli, ZHANG Hua, WANG Hongwei

(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. International Education College, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 3. Henan Collaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China)

Published:2022-07-28

摘要/Abstract

摘要： 探讨不同添加量（0%、0.1%、0.3%、0.5%、0.7%、0.9%，m/m）的亲水胶体（亚麻籽胶和沙蒿胶）对糯米粉理化特性及其汤圆品质的影响。结果表明：除0.1%亚麻籽胶，其余亲水胶体的加入可提高糯米粉的峰值黏度、谷值黏度和终值黏度，且随着添加量的增加而不断增加，提升了糯米粉的弹性模量和黏性模量，亚麻籽胶的添加降低了其损耗角正切，有利于糯米粉形成高稳定的凝胶结构。亲水胶体的添加明显降低了汤圆的水分损失率和冻裂率，增加了汤圆的汤汁透光率（除添加0.1%亚麻籽胶）和硬度，表明亲水胶体能够改善汤圆的品质。此外，模糊数学对汤圆感官评价数据的标准化处理结果表明，随着亲水胶体含量的增加，汤圆的感官评分有所提高；根据糯米粉理化特性与汤圆品质指标的主成分分析结果构建的汤圆品质综合评价模型可为亲水胶体在汤圆中的应用提供一定参考。

关键词: 汤圆；亲水胶体；主成分分析；模糊数学；综合品质评价

Abstract: The objective of this study is to investigate the effect of addition of different levels of hydrocolloids (flaxseed gum or Artemisia sphaerocephala Krasch. gum) on the physicochemical properties of glutinous rice flour and the quality of the resultant sweet dumplings. The results showed that the addition of hydrocolloids except 0.1% of flaxseed gum could improve the peak viscosity, trough viscosity and final viscosity of glutinous rice flour in a concentration-dependent manner. Moreover, the elastic modulus and viscosity modulus of glutinous rice flour were increased, and the loss tangent was decreased, which was conducive to the formation of a highly stable gel structure. In addition, the addition of hydrocolloids significantly reduced the water loss rate and cracking rate of sweet dumplings and increased the transmittance of the soup (except 0.1% of flaxseed gum) and the hardness of sweet dumplings, indicating that hydrocolloids can improve the quality of sweet dumplings. Fuzzy mathematics was used to standardize the sensory evaluation data of sweet dumplings. It was shown that the sensory evaluation score increased with increasing addition level of hydrocolloids. According to the physicochemical properties of glutinous rice flour as well as using principal component analysis (PCA), a comprehensive evaluation model for the quality of sweet dumplings was established, which can provide a basis for the application of hydrocolloids in sweet dumpling.

Key words: sweet dumpling; hydrocolloids; principal component analysis; fuzzy mathematics; comprehensive quality evaluation

中图分类号:

TS213.3

王艳，王睿，张艳艳，刘兴丽，张华，王宏伟. 基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型[J]. 食品科学, 2022, 43(14): 68-75.

WANG Yan, WANG Rui, ZHANG Yanyan, LIU Xingli, ZHANG Hua, WANG Hongwei. Modeling for Comprehensive Evaluation of the Effect of Hydrocolloids on the Quality of Sweet Dumplings Using Principal Component Analysis Combined with Fuzzy Mathematics[J]. FOOD SCIENCE, 2022, 43(14): 68-75.

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基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型

Modeling for Comprehensive Evaluation of the Effect of Hydrocolloids on the Quality of Sweet Dumplings Using Principal Component Analysis Combined with Fuzzy Mathematics

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