食品工业科技2017，Vol.38Issue(23)：143-150,158,9.DOI:10.13386/j.issn1002-0306.2017.23.028
响应面-主成分分析法优化马铃薯挂面工艺
Optimization of potato noodles technology by response surface methodology and principal component analysis
摘要
Abstract
In this paper,wheat flour and potato granules were used as main raw materials,and the Premna microphylla Turcz leaves were used as auxiliary materials.The single factor and Box-Behnken experimental design,response surface analysis (RSA) and principal component analysis (PCA)were used to optimize the processing technology of potato noodles in this paper.The results showed that the first to third principal components cumulative percentages contribution was 86.10％,which could be sufficient to reflect the quality of noodles with comprehensive response of the texture indexes,sensory,cooking loss rate and dry matter water absorption rate.The regression coefficient of the two polynomial regression model established by principal component analysis was significant,and had better fit degree (p ＜ 0.0001,R2 =0.9699).Partial least squares regression analysis predicted that the best comprehensive score for the process parameters was:potato granules of 31％,Premna microphylla Turcz Juice of 9％,fermentation time of 31 min,fermentation temperature of 25 ℃.The comprehensive score of the theory reached 0.9194.The actual measured value was 0.9116 which was consistent with the model predicted value.The results indicated that the regression model established by principal component analysis has had a good predictive ability.关键词
马铃薯/豆腐柴/质构特性/主成分分析/响应面Key words
potato/Premna microphylla Turcz/texture properties/principal component analysis/response surface methodology分类
轻工纺织引用本文复制引用
公艳,熊双丽,彭凌,李安林,薛朝云..响应面-主成分分析法优化马铃薯挂面工艺[J].食品工业科技,2017,38(23):143-150,158,9.基金项目
四川省生物质资源利用与改性工程技术研究中心专职科研创新团队建设基金项目(14tdgc04) （14tdgc04）
江油市豆腐柴种植与综合利用及示范(2017NFP0178). （2017NFP0178）
