食品科学2012，Vol.33Issue(14)：318-320,3.
基于主成分分析优化花生豆奶的稳定剂配方
Optimization of Stabilizer Formula for Peanut-Soybean Beverage by Principal Component Analysis
许彬 1李慧星 1迟永凯1
作者信息
- 1. 南阳理工学院生物与化学工程学院,河南南阳473004
- 折叠
摘要
Abstract
The formula of a complex stabilizer composed of monoglyceride, SE, xanthan gum and carrageenin in peanut-soybean beverage was optimized using uniform design and principal component analysis （PCA）. A mathematical regression model describing stability score as a function of stabilizer components was established. The results showed that the cumulative contribution rate of two PCs was 92.6%, which could reflect 92.6% variation of experiment data. In the ranges studied, the highest integrative score was obtained at the conditions of 0.10% SE, 0.08% monoglyceride, 0.07% xanthan gum and 0.02% carrageenin, and the prepared beverage was stable. The descending order of the effects of stabilizer components was monoglyceride 〉 xanthan gum 〉 carrageenin 〉 SE.关键词
花生豆奶/稳定剂配方/主成分分析Key words
peanut-soybean beverage/stabilizer formula/principal component analysis分类
轻工纺织引用本文复制引用
许彬,李慧星,迟永凯..基于主成分分析优化花生豆奶的稳定剂配方[J].食品科学,2012,33(14):318-320,3.
