本文已被：浏览 789次 下载 227次
投稿时间：2023-09-15
投稿时间：2023-09-15
中文摘要: 以武鸣、合浦、龙州、南宁、兴业5 个不同地区种植的“桂木薯11 号”为试验材料，在收获期测定鲜薯的营养成分，并对其加工产品蒸木薯、炸薯片、木薯汁和木薯羹进行质构分析和感官评价，应用主成分分析和相关性分析等方法分析其加工品质和主要影响因子。结果表明，不同种植区鲜薯色度、粗纤维、干物质、可溶性糖、淀粉、直链淀粉和支链淀粉含量等指标均有较大差异，其中在合浦种植的鲜薯干物质和淀粉含量最高，粗纤维含量最低，品质较优。蒸木薯品质评价主要受鲜薯粗纤维、干物质、淀粉和可溶性糖含量的影响，15 个蒸木薯品质评价指标提取出5 个主成分，L*值、b*值、咀嚼性、苦度、黏度、面度和综合评价7 个性状指标起主要作用；炸薯片品质评价主要受鲜薯可溶性糖和直链淀粉含量的影响，11 个炸薯片品质评价指标提取出5 个主成分，内聚性、咀嚼性、含油率、色泽纹理、油腻感和综合评价6 个性状起主要作用；木薯汁品质评价主要受鲜薯粗纤维、干物质、可溶性糖、直链淀粉和支链淀粉含量的影响，10 个木薯汁品质评价指标提取出3 个主成分，L*值、可溶性固形物含量、pH 值、风味和组织状态5 个性状起主要作用；木薯羹品质评价主要受鲜薯可溶性糖和淀粉含量的影响，5 个木薯羹品质评价指标提取出1 个主成分，黏度、面度和综合评价3 个性状起主要作用。综合评价得分表明，合浦和武鸣种植的鲜薯适宜作蒸木薯加工原料，武鸣和兴业的鲜薯适宜作炸薯片加工原料，武鸣和合浦的鲜薯适宜作木薯汁加工原料，兴业和合浦种植的鲜薯适宜作木薯羹的加工原料。
Abstract:The cassava variety 'Guimushu 11' was planted in five different areas： Wuming， Hepu， Longzhou， Nanning， and Xingye. During the harvest period， the nutrient composition of fresh tubers was measured.Texture analysis and sensory evaluation were conducted for the processed products including steamed tubers，fried chips， juice， and soup. Principal component analysis and correlation analysis were performed to comprehensively evaluate the processing quality and identify the main influencing factors. The results showed that the tuber color and the content of crude fiber， dry matter， soluble sugar， starch， amylose， and amylopectin were significantly different in different areas. The fresh tubers harvested in Hepu had the highest content of dry matter and starch and the lowest content of low crude fiber， demonstrating superior quality. The quality of steamed tubers was mainly influenced by the content of crude fiber， dry matter， starch， and soluble sugar in fresh tubers. Five principal components were extracted from 15 quality evaluation indices of steamed tubers， of which L*， b*， chewiness， bitterness， viscosity， smoothness， and comprehensive evaluation score played a key role in steamed tuber processing. The quality evaluation of fried chips was mainly affected by the content of soluble sugar and amylose in fresh tubers. Five principal components were extracted from 11 fried chip quality evaluation indices， of which cohesiveness， chewiness， oil content， color and texture， greasy sensation， and comprehensive evaluation score played a key role in fried chip processing. The quality evaluation of tuber juice was mainly affected by the content of crude fiber， dry matter， soluble sugar， amylose， and amylopectin in fresh tubers. Three principal components were extracted from 10 quality evaluation indices of tuber juice， of which L*， solid content， pH， flavor， and tissue status played a key role in tuber juice processing. The quality evaluation of tuber soup was mainly influenced by the soluble sugar content and starch content of fresh tubers. One principal component was extracted from the five quality evaluation indices of tuber soup， of which viscosity，smoothness， and comprehensive evaluation score played a key role in tuber soup processing. The tubers grown in Hepu and Wuming， Wuming and Xingye， Wuming and Hepu， and Xingye and Hepu were suitable for producing steamed tubers， fried chips， tuber juice， and tuber soup， respectively.
keywords: edible cassava nutrient processing quality sensory evaluation principal component analysis
文章编号：202509003 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2023YFD1600601）；国家自然科学基金地区科学基金项目（31960456、32060517）；广西农业科学院科技发展基金项目（桂农科2022ZX12、桂农科2022ZX09）； 国家现代农业产业技术体系广西薯类创新团队项目（nycytxgxcxtd-2023-11-01）；科技先锋队“强农富民”“六个一”专项行动项目（桂农科盟202414）；广西农业科学院基本科研业务专项项目（桂农科2024YP055、桂农科2021YT057）
| 作者 | 单位 |
| 王颖1，2，龙紫媛3，严华兵3，陆柳英3，曹升3，尚小红3，曾文丹3，肖亮3，吴正丹3，张雅媛1，2，李明娟1，2，施平丽3 * | 1.广西农业科学院农产品加工研究所,广西 南宁 530007；2. 广西果蔬贮藏与加工新技术重点实验室,广西 南宁 530007；3. 广西农业科学院经济作物研究所,广西 南宁 530007 |
引用文本：
津公网安备12011602301139号