基于均匀设计和主成分分析的即食捻转加工及灭菌工艺优化

采用单因素实验与均匀设计试验相结合,进行即食捻转的工艺优化,并在此基础上,通过主成分分析建立捻转在贮藏期内的品质综合评价模型,对灭菌工艺进行优化。结果表明:以每公斤青麦仁计,食盐添加量为21.5 g,花椒与辣椒添加量为25.0%(两者质量分别为102.4 g、147.9 g),菠菜粉添加量为6.5 g,浸泡时间为79 min,焙烤时间为63 min,制作的即食捻转感官评分为96.29。最佳灭菌工艺主成分分析中选取2个主成分能解释全部指标90.003%的信息,达到降维的目的,100 ℃蒸煮6 min-紫外杀菌10 min,对即食捻转的灭菌效果最佳。此试验结果为即食捻转工业化生产提供理论依据。

Optimization of Processing and Sterilization Technology for Instant Nianzhuan Based on Uniform Design and Principal Component Analysis

To optimize the processing and sterilization technology of instant Nianzhuan,single factor experiment and uniform design methods were used. On this basis comprehensive evaluation model of instant Nianzhuan during storage was established using principal component analysis to optimize sterilization technology.Optimum formulation of instant Nianzhuan was as follows:For 1 kg green wheat berry,21.5 g salt,102.4 g pepper,147.9 g chili and 6.5 g spinach powder were added,soaking for 79 min and baking for 63 min. The sensory evaluation was 96.29 under this condition.Two principal components were screened out through principal component analysis of sterilization technology optimization which accounted for 90.003% of the total variance.100 ℃ steaming 6 min-ultraviolet irradiation 10 min was the most efficient treatment in the preservation of the quality of instant Nianzhuan. The results of the experiment provided a theoretical basis for the industrial production of instant Nianzhuan.