灰色关联度分析法在兰州拉面粉质量评价中的应用

Evaluating Quality of Flour for Lanzhou Hand-extended Noodles by Grey Related Degree Analysis

为了对兰州市场拉面粉的质量作出客观评价,规范兰州拉面粉的市场行为,建立一种合理、简单有效的专用拉面粉的分析评价方法,以兰州拉面馆普遍使用的21个拉面粉为材料,测定了其面粉理化品质及面团品质,选用12个主要指标,采用灰色关联度分析法对兰州拉面粉的拉面适应性做了综合分析评价。结果表明,甘青、腾格拉面粉、盛鑫拉面粉、阳生牌面粉和武威金三角具有优良的拉面品质,而宁夏塞北雪、雪峰雪花粉、浮戏山特精粉和金昌特制一号粉品质较差;灰色关联分析法所评价的结果与实际结果较一致,该方法简单快捷,可以作为兰州拉面粉质量分析评价的一种有效手段。

In order to evaluate the quality of flours for Lanzhou Hand-extended Noodles （LHEN） accurately, to guide the LHEN production in market and to establish a simple and efficient way for analyzing the specific flour quality of LHEN, 21 flours buyed from the special restaurants of LHEN in Lanzhou city were used,a method of grey related degree analysis was applicated to comprehensively evaluate theirs＇ adaptability to make LHEN. Results showed that Ganqin. Tengge flour for pulling noodles, Shengxin flour for pulling noodles, Yangsheng flour and Wuweijinsanjiao were high-quality flours for making LHEN, but Ningxia saibeixue, Xuefeng snowflake flour, Fuxishan special-refining-flour and Jinchang number 1 special-refining-flour were not suitable for making LHEN. Results from grey related degree analysis method also were compatible to that in the practice, therefore it could be used as a efficient method to analyze and evaluate the quality of flour for LHEN.