期刊论文

Quality Evaluation of Hubei Glutinous Rice Cakes based on Cluster Analysis

Wang, Y.

中文

中国粮油学报

1003-0174

2019

34

7

7-12

10.3969/j.issn.1003-0174.2019.07.003

国家重点研发计划(2017YFD0401102) 河南省重大科技专项(151100110500).

本校为第一机构

为了探究不同糍粑品质差异性,并对糍粑品质的评价提供参考,收集了湖北省内不同地域的18个糍粑品种,以及河南和贵州的各1种糍粑,通过物性测定仪和感官评价对其品质测定,并采用描述性统计、相关分析和聚类分析的方法进行分析。结果表明,硬度、黏着性、黏性和咀嚼性4个指标可以作为评定糍粑品质的重要参考指标,且糍粑可接受的参考指标范围:硬度< 3 607 g,黏着性>-325. 5 g·s,黏性< 2 875,咀嚼性< 2 506。同时以质构测定结合感官评价的糍粑评价方法得到论证,这为糍粑在食味方面的标准制定提供一定的支持。

In order to explore the differences in quality between different regions and provide theoretical support for the quality evaluation of glutinous rice cakes, eighteen varieties in different regions of Hubei Province as well as one species of Henan and Guizhou were collected. Their quality was determined by physical property tester and sensory evaluation, and descriptive statistics, correlation analysis and cluster analysis were used. The results showed that the four indicators of Hardness, Adhesiveness, Gumminess and Chewiness can be important r...