摘要
为研究不同冻藏时间对速冻微波青稞蛋糕品质的影响,以8个冻藏时间的蛋糕为试验对象,通过主成分和聚类分析对蛋糕食用品质指标进行研究。试验结果表明,蛋糕的品质指标可用前2个主成分来表示(累计贡献率达到95.51%)。主成分综合得分表明,0周评分最高为3.2825,评分最低的是14周;进一步根据聚类分析结果,将8个冻藏时间聚为3类,不同类别冻藏时间成品蛋糕的食用品质存在显著差异,与主成分分析的结果一致。综上所述,冻藏时间不同会显著影响蛋糕的食用品质。
In order to explore the effect of different frozen storage time on the quality of frozen microwave barley cake, eight different storage time of the frozen cakes were selected as test subjects. The edible quality of cakes was studied by principal component analysis and cluster analysis. The results of the test showed that the quality of cake could be expressed by two principal components （accumulative contribution rate reached 95.51%）. The composite scores showed that the highest score was zeroth weeks, reaching 3.2825, and the lowest score was 14 weeks. Eight frozen storage times could be divided into three categories in cluster analysis. Because of different kinds of frozen storage time, the edible quality of cakes had obvious difference which was consistent with the result of principal component analysis. In summary, the different frozen storage time would significantly affect the edible quality of the cake.
出处
《粮食与油脂》
北大核心
2018年第1期23-27,共5页
Cereals & Oils
基金
四川省科技厅应用基础研究计划项目(2013JY0084)
四川省科技厅科技支撑计划(2016FZ0027)
四川省教育厅自然科学重点项目(16ZA0348
17ZA0291)
四川旅游学院大学生科研项目(2017XKZ80)
关键词
主成分分析
聚类分析
冻藏时间
速冻微波青稞蛋糕
食用品质
principal component analysis
cluster analysis
frozen time
frozen microwave barley cake
edible quality
