米蛋糕品质改良及评价模型建立

主要针对籼米粉不含面筋蛋白与直链淀粉含量高所引起的米蛋糕可塑性差以及易老化的问题,通过添加单一或复合添加剂对米蛋糕品质进行改良,同时对米蛋糕理化特性进行相关性和主成分分析,建立米蛋糕品质评价模型。研究结果表明:米蛋糕品质改良剂的适宜配方为6%蛋糕油、2%Z-糕点改良剂和3%山梨糖醇液的复合物。经主成分分析,可从评价米蛋糕品质的9个理化特性指标中提取出反映蛋糕整体品质的3个主成分因子,其累计贡献率达到84.25%,且主成分综合模型评分与米蛋糕感官总分极显著相关(R~2=0.918)。因此,利用主成分分析建立米蛋糕评价模型对评定其食用品质具有可行性。

Quality Improvement and Evaluation Model of Rice Cake

Considering the weak plasticity and easy aging caused by no gluten and high content amylose in indica rice flour, this study aimed to improve the quality of rice cake with different additives and established a rice cake quality evaluation model based on the physical and chemical properties of rice cake. The results showed that the 6% complexes of cake oil, 2% Z- cake improver and 3% sorbitol could significantly improve the quality of rice cake. Based on principal component analysis (PCA), three principal components were established from 9 objective indexes of rice cake quality, which could explain 84.25% of the total variance. The PCA analysis model was related to sensory evaluation highly with the correlation coefficient of 0.918. These results indicated that PCA analysis model as an objective method could be used in quality evaluation of rice cake.