基于主成分分析的发酵包子品质评价

Quality evaluation of fermented steamed stuffed bun based on principal component analysis

以13种不同品种的面粉为原料制作发酵包子,并进行感官评价和仪器测定,探究发酵包子各品质指标间相关性,结合主成分分析法构建发酵包子的品质评价模型,对发酵包子品质进行综合评价。结果表明:发酵包子各品质指标间存在一定的相关性,通过主成分分析法提取出4个主成分,并建立了发酵包子综合品质评价数学模型:F=(51.40F_(1)+14.59F_(2)+12.86F_(3)+7.25 F_(4))/86.10,以期为发酵包子品质评价和产业化发展提供理论支持。

13 different varieties of flour were used as raw materials to prepare fermentedsteamed stuffed bun.Sensory evaluation and instrument determination were carried out to explore the correlation between the quality indexes of fermented steamed stuffed bun.Combined with principal component analysis,the quality evaluation model of fermented steamed stuffed bun was constructed to comprehensively evaluate the quality of fermented steamed stuffed bun.The results showed that there was a certain correlation between the quality indicators of fermented steamed stuffed bun.Four principal components were extracted by principal component analysis,and a mathematical model for comprehensive quality evaluation of fermented steamed stuffed bun was established:F=(51.40F_(1)+14.59F_(2)+12.86F_(3)+7.25 F_(4))/86.10,in order to provide theoretical support for the quality evaluation and industrial development of fermented steamed stuffed bun.