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| 黑米馒头的制备及其力学特性主成分分析 | |
| 引用本文： | 汪姣,何新益,杜先锋,程莉莉.黑米馒头的制备及其力学特性主成分分析[J].食品与机械,2011,27(3). |
| 作者姓名： | 汪姣 何新益 杜先锋 程莉莉 |
| 作者单位： | 1. 安徽农业大学茶与食品科技学院,安徽合肥230036;天津农学院食品科学系,天津300384 2. 天津农学院食品科学系,天津,300384 3. 安徽农业大学茶与食品科技学院,安徽合肥,230036 |
| 摘 要： | 采用主成分分析的方法,以馒头的力学指标为依据,结合感官评定对黑米馒头的食用品质进行评价.从样本相关矩阵出发,对黑米馒头的主要力学指标进行分析,由累积贡献率达到79.45%以上,确定反映馒头食用品质的2个主成分,并获得各品种的综合评分.感官评定得出黑米超微粉添加量为20%时感官得分较高,与主成分分析结果基本一致,表明应用主成分分析的方法、利用馒头的力学指标评定黑米馒头的食用品质具有可行性. |
| 关 键 词： | 黑米馒头 主成分分析 感官评定 力学特性 |
Preparation and principal component analysis of mechanical properties of black rice steamed bread |
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| WANG Jiao,HE Xin-yi,DU Xiang-feng,CHENG Li-li.Preparation and principal component analysis of mechanical properties of black rice steamed bread[J].Food and Machinery,2011,27(3). | |
| Authors: | WANG Jiao HE Xin-yi DU Xiang-feng CHENG Li-li |
| Affiliation: | WANG Jiao1,2 HE Xin-yi2 DU Xiang-feng1 CHENG Li-li1,2 (1.College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei,Anhui 230036,China,2.Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China) |
| Abstract: | Based on mechanical indexes of steamed bread and sensory evaluation,the taste quality of black rice steamed bread was evaluated by principal component analysis method in this study.The main mechanical indexes of ten kinds of steamed bread were determined from the specimen correlation matrix.According to more than 79.45% of the cumulative variance proportion,two principal components were established for reflecting the taste quality of steamed bread and overall merits of these steamed breads were obtained.It ... |
| Keywords: | black rice steamed bread principal component analysis sensory evaluation mechanical properties |
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