不同品种甘薯生湿面条品质特性及加工适宜性分析

Analysis of the quality characteristics and processing suitability of different varieties of sweet potato raw wet noodles

为了研究不同甘薯品种加工甘薯生湿面的适宜性,以38个甘薯为原料制作生湿面,分别测定甘薯的质构(texture profile analysis,TPA)、水分、灰分、淀粉、还原糖和总糖等加工指标以及甘薯生湿面的质构(TPA)和蒸煮损失率等品质指标,采用相关性分析、主成分分析和回归分析方法建立甘薯生湿面综合评价指标与甘薯原料加工指标之间的回归模型,然后通过K-means聚类法对38个甘薯品种的生湿面综合评价指标进行初步聚类。结果表明,适宜加工甘薯生湿面的品种有17个,基本适宜加工甘薯生湿面的有12个,不适宜加工成甘薯生湿面的品种有9个,评价结果与实际应用相符合。该研究可为甘薯生湿面加工专用品种的筛选提供一定的理论依据。

38 varieties of sweet potatoes were processed into raw wet noodles in order to study the suitability for wet noodle processing of different sweet potato varieties. Processing index including texture profile analysis(TPA), moisture, ash, starch, reducing sugar and total sugar of the sweet potatoes as well as quality index such as TPA and steaming loss rate of sweet potato raw wet noodles were respectively measured. The regression model between the comprehensive evaluation index of sweet potato raw wet noodles and the processing index of sweet potato raw materials was established by correlation analysis, main composition analysis and regression analysis methods. Preliminary clustering was then conducted on the comprehensive evaluation index of wet raw noodles processed from 38 sweet potato varieties by K-means clustering method. The results showed that 17 sweet potato varieties were suitable for raw wet noodle processing, 12 varieties were less suitable and 9 varieties were not suitable for such processing. The evaluation results were in line with application in practice. This study may provide certain theoretical basis for the screening of sweet potato varieties for raw wet noodle processing.