四川粗粮凉蛋糕品质评价模型的建立

Construction of Quality Evaluation of Sichuan Coarse Grain Cool Cake

为准确评价粗粮凉蛋糕的品质,以20份不同配方的粗粮凉蛋糕为试验材料,进行凉蛋糕品质评价方法研究。经相关性、逐步回归分析及拟合检验,筛选出凉蛋糕感官评价指标为口感、香气与滋味、质感,其权重分别是51.30 %、38.58 %、10.13 %,拟合检验表明新方法(R^2=0.928)可替代原始方法。以质构、色差、理化指标为自变量,以新的感官得分为因变量建立模型,对各指标进行多元线性回归分析和因子分析,筛选出L值、咀嚼性、弹性为模型的自变量,并建立多元回归方程,方差扩大因子检验(variance inflation factor,VIF)<10,表明无多重共线性,模型拟合较好。

In order to accurately evaluate the quality of the coarse grains cool cake, 20 pieces of coarse grains cool cake made from different recipes were used as experimental materials, study on the evaluation method of the cool cake. Through correlation analysis, stepwise regression analysis and fitting test, the sensory evaluation index of cool cake was selected as taste, aroma and taste, texture, and their weights were 51.30 %,38.58 %,10.13 %, respectively, fitting test showed that the new method (R2=0.928) could replace the original one. The texture, color difference, physical and chemical indexes, worked as independent variables, the score of new sensory for the dependent variables, carried out multiple linear regression and factor analysis on the indexes, chose the value of L, chewiness, and elasticity as independent variables of the model, built multivariate linear regression equation, the variance expansion factor test variance inflation factor(VIF)<10,showed the model has no multi-collinearity, model fitting was in good condition.