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Position: Home > Articles > Optimization research on raw materials proportion of fresh wet rice noodle based on comprehensive quality evaluation Science and Technology of Food Industry 2014,35 (13) 90-94

基于鲜湿米粉品质综合评价的原料配比优化研究

作者：

王永强;姚卫蓉;綦超;钱和;刘猛勇

单位：

上海临空粮川食品有限公司;江南大学食品学院

关键词：

90;鲜湿米粉;品质评价;主成分分析;模糊数学评价

摘要：

采用混料设计实验方法,设计鲜湿米粉4种原料配方20组,测定鲜湿米粉的质构特性、蒸煮特性、感官特性,运用无量纲化、主成分分析法和模糊数学模型对鲜湿米粉的3种特性综合分析。借助Design-Expert 8.0的最优混料设计方法对满足所有期望的响应值进行优化并验证,得到鲜湿米粉生产最佳配比早籼米77.1%、苦荞粉10.0%、紫米7.9%、糯米5.0%,运用无量纲化、主成分分析和数学模糊原理的方法建立了一套鲜湿米粉品质综合评价的分析体系。

译名：

Optimization research on raw materials proportion of fresh wet rice noodle based on comprehensive quality evaluation

作者：

WANG Yong-qiang;YAO Wei-rong;QI Chao;QIAN He;LIU Meng-yong;School of Food Science and Technology,Jiangnan University;Shanghai Linkongliangchuan Food CO.,LTD;

关键词：

fresh wet rice noodle;;quality evaluation;;principal component analysis;;fuzzy mathematics

摘要：

In fresh wet rice noodles mixture design trial,20 groups of 4 kinds of raw materials combinations were designed,Comprehensive evaluation of textural properties,cooking properties,sensory properties of fresh wet noodles were discussed by undimensionalization,principal component analysis( PCA) and fuzzy mathematics.The optimum mixture design method of Design- Expert 8.0 was satisfied all desired response values and verified.Results showed the optimum combination of early indica rice,buckwheat,purple rice and sticky rice were77.1%,10.0%,7.9%,5.0%. The system of fresh wet rice noodles comprehensive quality evaluation were established by principal component analysis( PCA),undimensionalization and fuzzy mathematics.

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基于鲜湿米粉品质综合评价的原料配比优化研究

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