基于主成分分析优化花生豆奶的稳定剂配方.pdfVIP

318 2012, Vol. 33, No. 14 食品科学 ※技术应用 许 彬，李慧星，迟永凯 (南阳理工学院生物与化学工程学院，河南 南阳 473004) 摘 要： 以蔗糖酯、单甘酯、黄原胶和卡拉胶作为稳定剂，优化花生豆奶的复配稳定剂配方。采用均匀试验设 计方案，以主成分分析法对试验指标降维，通过回归分析建立稳定剂用量与稳定性综合得分的数学模型。结果表 明：降维得到的两个主成分累计贡献率为92.6% ，能反映 92.6% 的试验数据变异；在试验范围内，蔗糖酯用量 0.10% 、单甘酯用量0.08% 、黄原胶用量0.07% 、卡拉胶用量0.02% 时，稳定性综合得分较高，花生豆奶表现出 良好的稳定性；各稳定剂的影响顺序为单甘酯＞黄原胶＞卡拉胶＞蔗糖酯。 关键词：花生豆奶；稳定剂配方；主成分分析 Optimization of Stabilizer Formula for Peanut-Soybean Beverage by Principal Component Analysis XU Bin ，LI Hui-xing ，CHI Yong-kai (College of Bioengineering and Chemistry, Nanyang Institute of Technology, Nanyang 473004, China) 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. Key words ：peanut-soybean beverage ；stabilizer formula ；principal component analysis 中图分类号：TS255.6 文献标识码：A 文章编号：1002-6630(2012)14-0318-03 花生和大豆均富含蛋白质和脂肪，以其为原料加工 剂配方，稳定剂对花生豆奶的稳定效果采用离心时产生 得到的花生豆奶为乳浊液，具有不稳定性，在加工和 的沉淀质量、浮层厚度及静止一定时间后饮料的感官特 贮藏过程中易发生蛋白质沉淀、脂肪上浮等现象，因 性 3 个指标来综合评价。采用主成分分析法对 3 个指标 此需要添