食品科学2025，Vol.46Issue(8)：25-33,9.DOI:10.7506/spkx1002-6630-20240927-218
市售调味面制品品质评价体系的建立与应用
Establishment and Application of a Quality Evaluation System for Commercial Flavored Extruded Noodles
摘要
Abstract
In order to objectively evaluate the quality of commercial flavored extruded noodles and to establish a scientific and reasonable quality evaluation system,17 quality indexes of 22 types of commercial flavored extruded noodles were measured.Hardness,elasticity,fat,sodium,acid value,peroxide value and water activity were selected as core quality indexes by the combined use of correlation analysis,principal component analysis and cluster analysis,and their weights were determined by analytic hierarchy process.A quality evaluation model was established as follows:Y=0.374 1×elasticity+0.267 9×hardness+0.107 6×fat+0.107 6×sodium+0.043 1×peroxide value+0.030 1×water activity+0.069 5×acid value.The model's reliability was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model,showing a determination coefficient(R2)of 0.906 7.The established model can provide a scientific basis for the comprehensive evaluation of the quality of flavored extruded noodles.关键词
调味面制品/主成分分析/聚类分析/层次分析/品质评价Key words
flavored extruded noodles/principal component analysis/cluster analysis/analytic hierarchy process/quality evaluation分类
轻工纺织引用本文复制引用
赵雪,丛中笑,孙华军,臧延青,李昌盛,周璇,钱丽丽..市售调味面制品品质评价体系的建立与应用[J].食品科学,2025,46(8):25-33,9.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100903) （2021YFD2100903）
