农业工程学报
農業工程學報
농업공정학보
Transactions of the Chinese Society of Agricultural Engineering
2015年
20期
301-308
,共8页
杨炳南%张小燕%赵凤敏%杨延辰%刘威%李树君
楊炳南%張小燕%趙鳳敏%楊延辰%劉威%李樹君
양병남%장소연%조봉민%양연신%류위%리수군
薯片%评价%品质%马铃薯%油炸薯条%雪花全粉
藷片%評價%品質%馬鈴藷%油炸藷條%雪花全粉
서편%평개%품질%마령서%유작서조%설화전분
chips%evaluation%quality%potato%french fries%potato flakes
中国是世界马铃薯生产和消费大国,2015年初,国家农业部因势而谋推进马铃薯主粮化战略,对提升马铃薯重要地位和推进马铃薯加工进步具有积极作用.系统研究马铃薯原料性状与制品品质间关系,对促进马铃薯产业发展和升级具有积极的借鉴意义.试验采用最大-最小归一化处理方法将马铃薯油炸薯片、油炸薯条及雪花全粉各个品质指标转化为一维的综合评价指标,分别与44个马铃薯原料品种的特征指标进行拟合并建立回归模型,建立的马铃薯油炸薯片综合品质评价模型决定系数R2=0.802,调整后决定系数R2=0.776,随机误差估计值 ?σ=0.101;马铃薯油炸薯条综合品质评价模型决定系数 R2=0.731,调整后 R2=0.704,随机误差估计值 ?σ=0.141;马铃薯雪花全粉综合品质评价模型决定系数R2=0.705,调整后R2=0.682,随机误差估计值 ?σ=0.170;利用K-means聚类算法将44个品种按加工用途划分为最适宜、较适宜和不适宜3类,得出最适宜加工油炸薯片的15个品种,最适宜加工油炸薯条和雪花全粉各10个品种.结果表明, 3 个综合品质评价模型拟合度较高,误差较小,模型效果可靠,可用于实际马铃薯加工制品品质评价;K-means 聚类结果与实际应用情况相符,可为筛选加工专用品种提供参考和借鉴.
中國是世界馬鈴藷生產和消費大國,2015年初,國傢農業部因勢而謀推進馬鈴藷主糧化戰略,對提升馬鈴藷重要地位和推進馬鈴藷加工進步具有積極作用.繫統研究馬鈴藷原料性狀與製品品質間關繫,對促進馬鈴藷產業髮展和升級具有積極的藉鑒意義.試驗採用最大-最小歸一化處理方法將馬鈴藷油炸藷片、油炸藷條及雪花全粉各箇品質指標轉化為一維的綜閤評價指標,分彆與44箇馬鈴藷原料品種的特徵指標進行擬閤併建立迴歸模型,建立的馬鈴藷油炸藷片綜閤品質評價模型決定繫數R2=0.802,調整後決定繫數R2=0.776,隨機誤差估計值 ?σ=0.101;馬鈴藷油炸藷條綜閤品質評價模型決定繫數 R2=0.731,調整後 R2=0.704,隨機誤差估計值 ?σ=0.141;馬鈴藷雪花全粉綜閤品質評價模型決定繫數R2=0.705,調整後R2=0.682,隨機誤差估計值 ?σ=0.170;利用K-means聚類算法將44箇品種按加工用途劃分為最適宜、較適宜和不適宜3類,得齣最適宜加工油炸藷片的15箇品種,最適宜加工油炸藷條和雪花全粉各10箇品種.結果錶明, 3 箇綜閤品質評價模型擬閤度較高,誤差較小,模型效果可靠,可用于實際馬鈴藷加工製品品質評價;K-means 聚類結果與實際應用情況相符,可為篩選加工專用品種提供參攷和藉鑒.
중국시세계마령서생산화소비대국,2015년초,국가농업부인세이모추진마령서주량화전략,대제승마령서중요지위화추진마령서가공진보구유적겁작용.계통연구마령서원료성상여제품품질간관계,대촉진마령서산업발전화승급구유적겁적차감의의.시험채용최대-최소귀일화처리방법장마령서유작서편、유작서조급설화전분각개품질지표전화위일유적종합평개지표,분별여44개마령서원료품충적특정지표진행의합병건립회귀모형,건립적마령서유작서편종합품질평개모형결정계수R2=0.802,조정후결정계수R2=0.776,수궤오차고계치 ?σ=0.101;마령서유작서조종합품질평개모형결정계수 R2=0.731,조정후 R2=0.704,수궤오차고계치 ?σ=0.141;마령서설화전분종합품질평개모형결정계수R2=0.705,조정후R2=0.682,수궤오차고계치 ?σ=0.170;이용K-means취류산법장44개품충안가공용도화분위최괄의、교괄의화불괄의3류,득출최괄의가공유작서편적15개품충,최괄의가공유작서조화설화전분각10개품충.결과표명, 3 개종합품질평개모형의합도교고,오차교소,모형효과가고,가용우실제마령서가공제품품질평개;K-means 취류결과여실제응용정황상부,가위사선가공전용품충제공삼고화차감.
China is one of the world's largest countries in potato production and consumption, and the quality of processing products was significantly affected by characteristics of raw materials. In order to research the relationship of raw materials and their processed products (potato chips, French fries and potato flakes), 44 common potato cultivars grown in domestic were collected and tested in China National Food Machinery Quality Supervision & Inspection Center and Chinese Academy of Agricultural Sciences from Sep. 2012 to Dec. 2014. Fourteen indicators including eye numbers, shape index, mean weight, reducing sugar, total sugar, starch, moisture, dry matter, ash, total soluble solids, vitamin C, protein, fat and crude fiber of raw potatoes were analyzed according to China national or industrial standards. Analysis of variance revealed significant differences and great variation among most of indicators. Three kinds of products including potato chips, French fries and potato flakes were processed using 44 cultivars collected respectively. The quality indicators of processed products were also tested in the laboratory. For potato chips, four indicators including sensory evaluation, protein, crispness and Hunter whiteness were tested. For French fries, four indicators including sensory evaluation, protein, hardness and Hunter whiteness were tested. For potato flakes, four indicators including sensory evaluation, protein, viscosity and free starch ratio were tested. Analysis of variance also revealed great variation among indicators of three kinds of processed products. Using the maximum - minimum normalized method, multiple quality indicators of potato chips, French fries and potato flakes were calculated into a one-dimensional evaluation indicator in order to establish a representative model. Each comprehensive indicator had a significant correlation with four original indicators of processed products. With stepwise regression method, significant indicators of raw materials were selected to establish the model of processed products, while insignificant indicators were eliminated to reduce the redundancy of models. Based on three calculated comprehensive indicators and 14 indicators of raw materials, comprehensive quality evaluation models of potato chips, French fries and potato flakes were established respectively. The results showed that, the comprehensive quality of potato chips were remarkably influenced by the reducing sugar, ash, protein, eye number and total soluble solids of raw potatoes; the effect of potato chips' comprehensive quality evaluation model were: the coefficient of determinationR2=0.802, adjustedR2=0.776, std. error of the estimate?σ=0.101. The comprehensive quality of French fries was remarkably influenced by the moisture, protein, reducing sugar and mean weight of raw potatoes; the effect of French fries' comprehensive quality evaluation model was: the coefficient of determinationR2=0.731, adjustedR2=0.704, std. error of the estimate ?σ=0.141. The comprehensive quality of potato flakes was remarkably influenced by the starch, eye number and total sugar of raw potatoes; the effect of potato flakes' comprehensive quality evaluation model was: the coefficient of determinationR2=0.705, adjusted R2=0.682, std. error of the estimate?σ=0.170. Three comprehensive quality evaluation models with high fitting degree and small error were reliable in practical application and could be used to evaluate the comprehensive quality of potato processing products. Calculated byK-means clustering algorithm, 44 potato cultivars were divided into three categories as the most suitable, suitable and unsuitable categories; the results showed that 15 cultivars (e.g., Atlantic, Hertha) were the most suitable for processing potato chips, 10 cultivars (e.g., GLKS-58-1642.4, Zhuanxinwu) were most suitable for processing French fries and 10 cultivars (e.g., Red Gold, Liangshu 17th) were most suitable for potato flakes. The K-means clustering result which was consistent with practical application was instructive and meaningful in screening special potato cultivars for processing. Systematic research of the relationship between raw materials of different potato cultivars and their processed products (potato chips, French fries and potato flakes) is of certain referential value to promote the development and upgrading of Chinese potato processing industry.
