不同品种甘薯真空油炸加工适宜性评价

Suitability evaluation of different varieties of Dioscorea esculenta vacuum frying processing

中文关键词:  甘薯  品种  真空油炸  适宜性

英文关键词:Dioscorea esculenta  variety  vacuum frying  suitability

中文摘要:

      目的 研究不同品种甘薯真空油炸的适宜性。方法 本研究以国内广泛种植的19个品种的甘薯为原料, 测定油炸薯片的6个品质指标即成品率、感官评分、破裂力、黏附性、色差、含油量及风味, 并做差异性分析, 应用相关性分析、主成分分析、逐步回归分析方法, 探究模型拟合度以及回归模型显著性, K-means聚类分析法对19个甘薯品种加工适宜性进行初步划分。结果 19个甘薯品种油炸甘薯片形状、大小和色泽均存在差异, 指标间有相关性, 以甘薯成品率(X1)、色差值L* (X2)、感官评分(X3)、破裂力(X4)、黏附性(X5)以及含油量(X6)为初始自变量, 可进行主成分分析并构建油炸甘薯片品质评价模型, 为Y=1.02–3.37X1–0.19X2+0.16X3+ 0.18X4+ 3.01X5+2.43X6。在19种品种中, 湛薯12、绵紫12、白薯、川紫薯6号、317适宜做薯片; 渝薯27、徐渝31号、黔紫薯1号、万薯5号、湘薯98、渝薯17、紫云红薯、渝薯198、黔薯8号、商薯19、烤薯、豫薯9号、龙薯9号基本适宜做薯片; 而铜薯2号不适宜做薯片。结论 研究结果可为中国甘薯产业选择特定薯片加工品种提供参考和借鉴。

英文摘要:

      Objective To study the suitability of different varieties of Dioscorea esculenta for vacuum frying. Methods Nineteen varieties of Dioscorea esculenta widely cultivated in China were taken as raw materials. Six quality indexes of fried Dioscorea esculenta chips, namely the yield rate, sensory score, breaking force, adhesiveness, color difference, oil content and flavor, were measured, and difference analysis was carried out. Correlation analysis, principal component analysis, stepwise regression analysis methods were applied to explore the model fitting degree and the significance of the regression model. K-means clustering analysis method was used to preliminarily divide the processing suitability of the 19 Dioscorea esculenta varieties. Results Differences were found in the shape, size and color of fried Dioscorea esculenta chips among the 19 Dioscorea esculenta varieties, and correlations existed among the indexes. Taking the yield rate of Dioscorea esculenta (X1), color difference value L* (X2), sensory score (X3), breaking force (X4), adhesiveness (X5) and oil content (X6) as the initial independent variables, principal component analysis could be conducted and a quality evaluation model for fried Dioscorea esculenta chips was constructed, which was Y=1.02–3.37X1–0.19X2+0.16X3+0.18X4+3.01X5+2.43X6. Among the 19 varieties, Zhan Shu 12, Mian Zi 12, Bai Shu, Chuan Zi Shu No. 6 and 317 were suitable for making chips; Yu Shu 27, Xu Yu No. 31, Qian Zi Shu No. 1, Wan Shu No. 5, Xiang Shu 98, Yu Shu 17, Zi Yun Hong Shu, Yu Shu 198, Qian Shu No. 8, Shang Shu 19, Kao Shu, Yu Shu 9 and Long Shu 9 were basically suitable for making chips; while Tong Shu No. 2 was not suitable for making chips. Conclusion The research results can be referred to when the Dioscorea esculenta industry in China selects specific varieties for chip processing.