邹光友¹，杨 健²，张盛署¹，王军强¹，陈兴强¹，张星灿^2，3，华苗苗²，周泽林^2，3，任元元^2，3

（1.四川光友薯业有限公司，四川绵阳 621000；

2.四川东方主食产业技术研究院，成都温江 611130；

3.四川省食品发酵工业研究设计院，成都温江 611130）

摘要：为了探讨红薯薯泥对挤出方便面品质的影响，通过测定添加不同比例红薯薯泥的色差（L、a、b）、冲泡品质（复水时间、复水率、吐浆值、断条率、吸盐量）、感官品质、糊化度及质构品质（弹性、咀嚼性、胶着性、硬度、粘聚性、粘性、回复性），并采用主成分分析方法进行综合评价。红薯薯泥添加比例的提高，使挤出方便面样品的色泽朝暗红方向变化；综合考虑进料水分、方便面质量及产品成本等因素，最适红薯薯泥添加量为10-25%，可以有效改善挤出方便面的冲泡品质、感官品质、质构品质，提高挤出方便面的糊化度。这与红薯薯泥挤出方便面工业化应用预期基本相符。根据主成分分析方法对不同比例红薯薯泥挤出方便面样品的分析，反映挤出方便面样品品质为4个主成分因子，累积贡献率达到93.016%。为进一步研究高含量红薯薯泥挤出方便面提供实践支撑。

关键词：红薯薯泥；主成分分析；挤出方便面；质构特性

中图分类号：TS217   文献标识码：A   文章编号：1674-506X（2020）04-0044-0006

Principal Component Analysis of the Effect of Sweet Potato Puree on the Quality of Extruded Reconstituted Instant Noodles

ZOU Guang-you¹, YANG Jian², ZHANG Sheng-shu¹, WANG Jun-qiang¹, CHEN Xing-qiang¹, ZHANG Xing-can^2，3, HUA Miao-miao², ZHOU Ze-lin^2，3, REN Yuan-yuan^2，3

（1.Sichuan Guangyou Shuye Co., Ltd., Mianyang Sichuan 621000, China;

2.Sichuan Oriental Staple Food Industry Technology Research Institute, Wenjiang Chengdu 611130, China;

3.Sichuan Food and Fermentation Industry Research & Design Institute, Wenjiang Chengdu 611130, China）

Abstract：In order to study the effect of sweet potato puree on the quality of extruded instant noodles, the color difference (L, a, b), brewing quality (rehydration time, rehydration rate, spitting value, breaking rate, salt absorption), sensory quality, gelatinization degree and texture quality (elasticity, chewing, adhesion, hardness, cohesiveness, viscosity, recovery) of sweet potato puree with different proportion were determined, and the main components analysis method was used for comprehensive evaluation. With the increase of the adding proportion of sweet potato puree, the color of the instant noodle sample changes to the dark red direction. Considering the factors such as feed moisture, instant noodle quality and product cost, the optimal adding amount of sweet potato puree is 10- 25%, which can effectively improve the brewing quality, sensory quality and texture quality of the instant noodle, and improve the gelatinization degree of the instant noodle. This is basically consistent with the expectation of industrial application of sweet potato paste extrusion instant noodles. According to the method of principal component analysis, the quality of the instant noodle samples extruded with different proportion of sweet potato puree is 4 principal component factors, and the cumulative contribution rate is 93.016%. It provides practical support for further study on the extrusion of instant noodles with high content of sweet potato puree.

Keywords：sweet potato puree; principal component analysis; extruded instant noodles; texture characteristics

doi：10.3969/j.issn.1674-506X.2020.04-009

收稿日期：2020-05-06

基金项目：国家科技部十三五国家重点研发计划课题（2016YFD0401305）；四川省农业科技成果转化资金（2020NZZJ023）

作者简介：邹光友（1960-），男，教授级高工。研究方向：薯类主食加工。

引文格式：邹光友,杨健,张盛署,等.红薯薯泥对挤出重组方便面品质影响的主成分分析[J].食品与发酵科技,2020,56(4):44-49.