基于主成分和响应面分析三种改良剂对发酵玉米面条品质的影响

The Influences of Three Quality Improvers on the Quality of Fermented Corn Noodles Based on Principal Component Analysis and Response Surface Methodology

摘要:

该研究以玉米为原料制作传统发酵玉米面条，通过主成分分析以面条的蒸煮品质和质构特性构建发酵玉米面条品质评价模型，研究品质改良剂对发酵玉米面条品质的影响，应用响应面分析不同品质改良剂及其交互作用对发酵玉米面条品质的影响，并优化品质改良剂的配比。结果表明：前2个主成分F1和F2的贡献率分别为：58.31%和25.41%，累计贡献率为83.72%；根据主成分分析结果构建发酵玉米面条品质评价模型；品质改良剂对发酵玉米面条品质影响的显著性依次为瓜尔豆胶食盐谷朊粉，其中食盐和瓜尔豆胶、瓜尔豆胶和谷朊粉交互作用对发酵玉米面条品质有显著影响（P<0.05），品质改良剂的最佳配比为：食盐质量分数0.87%、瓜尔豆胶质量分数0.53%、谷朊粉质量分数6.18%。

Abstract:

In this study, the traditional fermented corn noodles were produced from the raw material, corn. The effects of quality improvers on the quality of fermented corn noodles were studied using fermented corn noodle quality evaluation model that was established by principal component analysis (PCA) of cooking qualities and texture properties of noodles. Response surface analysis was used to examine the influences of different quality improvers and their interactions on the quality of fermented corn noodles, and the proportion of quality improvers was optimized. The results showed that the first two principal components F1 and F2 contributed 58.31% and 25.41%, respectively, with the cumulative contribution being 83.72%. According to the PCA results, a model for evaluating the quality of fermented corn noodle was established. The effects on the quality of fermented corn noodles exerted by quality improvers decreased in the order of guar gum, salt and wheat gluten. The interactions between salt and guar gum, and between guar gum and wheat gluten had significant effects on the quality of fermented corn noodle (P<0.05). The optimal proportion of quality improvers was: salt 0.87%, guar gum 0.53% and wheat gluten 6.18%.