基于回归分析法建立杏梅凉果感官评分方程

Establishing sensory evaluation equation for apricot by regression analysis method

探究煮制渗糖、真空渗糖、超声波渗糖3种渗糖方式对杏梅品质的影响,并建立感官评分方程。以新疆赛买提杏经盐渍后的杏坯为原材料,探究3种渗糖方式制备杏梅的含糖量、剪切力、色差间的差异性,并利用逐步回归法拟合杏梅感官评分方程。结果表明:杏梅含糖量随煮制次数、真空度、超声功率的增大而增大且差异显著(P<0.05),剪切力反之,色差差异不显著(P>0.05);使用模糊数学计算得出煮制渗糖的感官评分最高;逐步回归方程为:感官评分值=0.02×糖含量+0.02×总色差-0.04×剪切力+0.82。由此可知剪切力、含糖量、色差总值是影响杏梅感官评分的重要指标。

The influence of quality of apricot plum by boiling permea- ting sugar, vacuum permeating sugar and ultrasonic permeating sugar were investigated, and the regression equation of sensory eval- uation was established in this study. The Xinjiang Cemaiti apricot was used to study the difference of sugar content, shearing force and chromatic aberration, comparing among apricots prepared by 3 kinds of permeating sugar method. The optimum process was calculated and the regression equation was evaluated by stepwise regression method. The results showed that the content of sugar in the apricot was increased with the cooking times, the degree of vacuum and the ultrasonic power, and the difference was significant （P（0.05）. Mo- reover, the boiled sugar was the highest score calculated by fuzzy mathematics. Additionally, the raito of the stepwise regression equa- tion to sensory evaluation value was 0.02 X sugar content ＋ 0.02 X total color difference -0.04 X shear force ＋0.82. We could conclude that the sensory evaluation equation of apricot was influenced by the hardness, sugar content and the color difference.