酸乳质量性状典型相关分析及其影响因素溯源

为了揭示酸乳的质量性状之间的相互作用关系,对18个酸乳样品的感官综合评价、胞外多糖的含量、胶体脱水收缩作用敏感性、持水力、食用粘度和贮运粘度进行了量化测评。对所得结果典型相关分析说明,在酸乳的6项质量指标中,酸乳的感官综合评分和食用粘度对典型变量的影响力最大,是最值得重视的因素,而胞外多糖的含量不是重要因素。对酸乳生产菌株所分泌的胞外多糖分子质量分布分析发现,非粘性乳酸菌菌株SGX03-1和SGX03-4所形成的胞外多糖分子质量大于106的成分所占的比例分别为3.8%和4.14%,而粘性乳酸菌菌株分泌的胞外多糖的这个比例为25.43%,2者差异极显著。酸乳生产中,大分子质量胞外多糖的形成是引起酸乳粘性增加的主要原因。

A Canonical Correlation Analysis on Yogurt Quality Indexes and Influence Factors Trailing on Yogurt Quality

In order to explore the relationships among quality indexes of yogurt, we have done the following experiments on 18 samples: general evaluation of sensory organ,exopolysaccharide content,susceptibility to syneresis,water holding capacity,eating viscosity,and transportation viscosity.The results of canonical correlation analysis indicated that general evaluation of sensory organ and eating viscosity had the most significant effect on the canonical variables.However the exopolysaccharide content was not as noticeable in our analysis on the above 6 quality indexes.The research also found that the proportions of molecular weight over 10~6 components were 3.8% and 4.14% of exopolysaccharides secreted from the nonropy strain SGX03-1 and SGX03-4,respectively.However,the proportion was 25.43% form the ropy strain SGX03-3 and made a proportional difference between SGX03-1,SGX03-4 and S GX03-3 by the analysis of exopolysaccharide molecular distribution.The observatories indicated that the forming of macro-exopolysaccharide should be the main reason of improving yogurt viscosity properties.