CN112493436A - Method for screening suitability of sweet potato crisp chips - Google Patents

Method for screening suitability of sweet potato crisp chips Download PDF

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CN112493436A
CN112493436A CN202011352549.9A CN202011352549A CN112493436A CN 112493436 A CN112493436 A CN 112493436A CN 202011352549 A CN202011352549 A CN 202011352549A CN 112493436 A CN112493436 A CN 112493436A
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潘牧
王辉
刘永翔
李俊
刘辉
陈朝军
唐健波
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Guizhou Institute Of Biotechnology Guizhou Key Laboratory Of Biotechnology Guizhou Potato Research Institute Guizhou Food Processing Research Institute
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Abstract

The invention discloses a screening method for suitability of processing sweet potato crisp chips, which specifically comprises the following steps: sample treatment and quality determination, including finished product rate, sensory evaluation index, color difference, breaking force, adhesiveness and oil content, the sweet potato chip processing suitability comprehensive index is obtained by weighting six quality indexes with Y according to a certain weight; then carrying out single-factor variance analysis and principal component analysis on six indexes influencing the processing suitability of the sweet potato chips, and establishing an expression between the principal component factors and the quality indexes of the sweet potato chips; calculating the correlation coefficients of the sweet potato chip comprehensive indication Y, the sweet potato chip quality index and the main component factor one by using a regression linear correlation analysis method; and establishing a quality evaluation model and suitability evaluation to determine the processing suitability of the sweet potatoes of different varieties. The method can provide a powerful reference for the actual sweet potato chip processing, help sweet potato chip processing manufacturers to select product raw materials and provide a scientific basis, and can effectively reduce the early trial production and the investment cost of the sweet potato chip processing manufacturers.

Description

Method for screening suitability of sweet potato crisp chips
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for screening suitability of processed sweet potato crisp chips.
Background
China is the first large world for producing sweet potatoes, and the sweet potatoes are the fourth large food crops of China following rice, wheat and corn, are known as the seventh important crops of the world, and are known as the main source substances of the 5 th heat and the 3 rd most valuable products in developing countries. In recent years, various crop processing suitability screening methods have been intensively studied by experts and scholars. Analysis of Wangbei of Chinese agricultural academy of sciences and the like finds that the water content and the reducing sugar content of different raw materials of the apple chips are extremely obviously and positively correlated, the brittleness and the crude fiber content are obviously and negatively correlated, and the chips with low water content have higher crude fiber content and poorer brittleness. The comprehensive quality of the peach chips is evaluated by 5 core indexes such as reducing sugar content, crude protein content and puffing degree by establishing a judging function model for evaluating the comprehensive quality of the peach chips such as Lvjian and the like. Related documents report rarely at home and abroad at present, the method establishes a processed sweet potato crisp suitability screening method for the first time, and applies analysis methods such as correlation analysis, principal component analysis, orthogonal rotation method and the like to the processed sweet potato crisp suitability screening so as to establish the processed sweet potato crisp suitability screening method.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the method for screening the suitability of the processed sweet potato chips is provided, so that the quality of the sweet potato chips can be predicted with energy efficiency and can be applied to evaluation of the suitability of the processed sweet potato chips, and the problem that the existing method for screening the suitability of the processed sweet potato chips is lack is solved.
The technical scheme of the invention is a screening method for processing suitability of sweet potato crisp chips, which specifically comprises the following steps:
the method comprises the following steps: processing samples, namely wiping different varieties of sweet potato tubers, removing mud, and processing the fried potato chips according to the following process: fresh sweet potatoes → preset 24h → washing → peeling, trimming → slicing at a thickness of 5mm → rinsing → color protection → blanching at 90 ℃ for 3-4 min → cooling for 30min → freeze-drying at-25 ℃ for 2h → frying with palm oil at 70-90 ℃ for 1.5-3 min → deoiling for 5min → quality measurement;
step two: and (3) measuring the quality, wherein the quality measurement indexes comprise yield, potato chip sensory evaluation index, potato chip color difference, potato chip breaking force, potato chip adhesion and potato chip oil content, wherein the yield is the percentage of the produced qualified product weight/the produced total product weight, and X is used1Represents; the sensory evaluation of the potato chips adopts manual grading and X3Represents; the color difference, breaking force and adhesion of the potato chips are measured by corresponding instruments, and are respectively measured by X2、X4、X5Represents; the oil content is determined by chemical methods using X6Represents; the comprehensive index of the suitability of sweet potato chip processing is represented by Y, and Y is six quality indexes X of sweet potato chipsiWeighting according to a certain weight;
step three: data analysis, correlationSix indexes X of suitability for sweet potato chip processing1-X6Performing single-factor variance analysis and principal component analysis, reflecting the quality of the sweet potato slices by using an initial principal component factor Fi obtained by a principal component index, wherein the Fi is a principal component with a characteristic vector larger than 1, rotating the initial principal component factor Fi of the index corresponding to the quality of the sweet potato slices by adopting an orthogonal rotation method to obtain a principal component factor Zi, and establishing an expression between the principal component factor Zi and six sweet potato slice quality indexes:
Figure BDA0002801716570000021
wherein a, b and c are characteristic vectors respectively corresponding to the main component factors Zi,
step four: verifying reliability by calculating sweet potato chip comprehensive indication Y and sweet potato chip quality index X one by using regression linear correlation analysis methodiAnd the correlation coefficient of the main component factor Zi, and determining the reliability of the method according to the value of the correlation coefficient;
step five: establishing a quality evaluation model, taking the principal component factor as an independent variable, taking the sweet potato chip comprehensive index Y as a dependent variable, establishing a multivariate linear equation of the Y and the principal component factor by adopting a stepwise regression analysis method,
Figure BDA0002801716570000022
wherein B is a regression coefficient obtained by a stepwise regression analysis method,
the main component factor Zi and the sweet potato chip quality indicator XiSubstituting the expression (1) into the above multiple linear equation (2) to obtain sweet potato slice comprehensive index Y and six quality indexes XiThe relationship between the two is taken as a model for evaluating the processing suitability of the sweet potato slices:
step six: evaluating suitability, and determining the quality index X of the sweet potato chips by the step two1-X6Substituting the five suitability evaluation models to obtain a comprehensive index Y, and matching with the suitability grade to determine the processing suitability of different sweet potatoesIt is suitable for this purpose.
Further, in the fifth step, a multivariate linear equation is established, the entry value is set to be 0.05, and the exit value is set to be 0.1, namely: if the probability of the variable principal component factor Fi is less than 0.05, the variable is selected into a linear equation; and when the probability of the variable principal component factor Fi is greater than the set rejection value of 0.1, the variable is rejected from the linear equation, and the gradual linear equation is obtained because the probability of the significance of the independent variable Zi and the dependent variable Y is less than 0.05.
The invention has the beneficial effects that: the suitability screening method for processing the sweet potato crisp chips, provided by the invention, can determine the suitability levels of different sweet potatoes for processing the sweet potato chips, can provide a powerful reference for the actual sweet potato chip processing, helps sweet potato chip processing manufacturers to select product raw materials, provides a scientific basis, and can effectively reduce the early trial production and the investment cost of the sweet potato chip processing manufacturers.
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FIG. 1 is a suitability evaluation prediction value scattergram in the example of the present invention.
Detailed Description
The invention will be further described with reference to specific examples
Respectively collecting 19 mature sweet potatoes in the sweet potato maturation period: the sweet potato cake can be used for preparing the sweet potato cake by using the raw materials including the following components of the sweet potato 12, purple sweet potato 12, white potato, Sichuan purple potato No. 6 and 317, Yu potato 27, XuYu No. 31, Qian purple potato No. 1, Wan potato No. 5, Hunan potato 98, Yu potato 17, purple cloud sweet potato, Yu potato 198, Qian potato No. 8, Shang potato 19, baked potato, Yu potato No. 9, Longshu No. 9 and Cuo potato No. 2.
The method comprises the following steps: processing samples, namely wiping 50kg of sweet potato tubers of different varieties to remove mud, and then processing the fried potato chips according to the following process: fresh sweet potatoes → preset 24h → washing → peeling, trimming → slicing at a thickness of 5mm → rinsing → color protection → blanching at 90 ℃ for 3-4 min → cooling for 30min → freeze-drying at-25 ℃ for 2h → frying with palm oil at 70-90 ℃ for 1.5-3 min → deoiling for 5min → quality measurement;
step two: measuring the quality, wherein the quality measurement indexes comprise yield, potato chip sensory evaluation index, potato chip color difference, potato chip breaking force, potato chip adhesiveness and potato chip oil content, and the finished product isThe ratio is the percentage of the weight of the produced qualified product/the weight of the produced whole product, using X1Represents; the sensory evaluation of the potato chips adopts manual grading and X3Represents; the color difference, breaking force and adhesion of the potato chips are measured by corresponding instruments, and are respectively measured by X2、X4、X5Represents; the oil content is determined by chemical methods using X6Represents; the comprehensive index of the suitability of sweet potato chip processing is represented by Y, and Y is six quality indexes X of sweet potato chipsiWeighting according to a certain weight;
the sensory evaluation of the potato chips is determined by scoring by a 20-person evaluation group; the cracking force and the adhesiveness of the potato chips are measured by adopting a TMS-PRO physical property texture instrument of the American FTC company, the dropping speed is 0.5mm/s, the dropping distance is 15mm, the initial force is 1.5N, and the size of the shearing force when the potato chip samples are cracked is measured by using a three-point bending probe; the potato chip color difference is measured by a portable color difference meter; the oil content was measured by the method of GB 5009.6-2016, "determination of fat in food". Sensory details are shown in table 1 below:
TABLE 1
Figure BDA0002801716570000041
TABLE 2
Figure BDA0002801716570000042
The table 2 shows that the oil content has very significant positive correlation with the yield and has negative correlation with the color difference L value, the breaking force and the adhesion; the color difference value is in a very significant negative correlation with the breaking force and in a significant negative correlation with the sensory score and the adhesion; there is a significant positive correlation between burst force and adhesion. Because the existence of the correlation among the indexes easily causes the overlapping of the whole information, it is necessary to select representative evaluation indexes, eliminate the correlation among the variables and reduce the evaluation load.
Step three: data analysis, six indexes X affecting the processing suitability of sweet potato slices1-X6Performing single-factor variance analysis and principal component analysis, obtaining initial principal component factor Fi by using principal component index to reflect sweet potato chip quality, see Table 3, and feature value and accumulated contribution rate of the initial principal component factor Fi, see Table 4,
TABLE 3
Figure BDA0002801716570000051
As the corresponding characteristic values of the first 3 main components are all larger than 1, and the corresponding cumulative variance contribution rate is 79.473%, the first 3 main components F1, F2 and F3 can be selected, so that different sweet potato qualities can be reflected comprehensively.
TABLE 4
F1 F2 F3
Yield/% (X)1) 0.184 0.790 -0.322
Color difference L value (X)2) -0.878 0.114 -0.039
Sensory Scoring/score (X)3) 0.442 0.616 0.519
Breaking force/N (X)4) 0.752 -0.566 -0.199
Adhesion-mJ(X5) -0.649 -0.221 0.565
Oil content/% (X)6) 0.474 -0.075 0.657
As can be seen from Table 4, the first initial principle factor F1 reflects primarily the inclusion of sensory scores (X)3) Breaking force (X)4) And oil content (X)6) (ii) a The second initial principal component factor F2 reflects the yield (X)1) And sensory score (X)3) (ii) a The third initial principle factor F3 reflects the sensory score (X)3) Adhesion (X)5) And oil content (X)6)
The initial main component factor Fi of the index corresponding to the sweet potato chip quality is rotated by an orthogonal rotation method to obtain the main component factor Zi, the characteristic values of six indexes of the sweet potato chip are calculated, see table 5,
watch (A)5
Composition (I) Z1 Z2 Z3
Yield/% (X)1) 0.124 0.670 -0.298
Color difference L value (X)2) -0.590 0.097 -0.036
Sensory Scoring/score (X)3) 0.297 0.522 0.481
Breaking force/N (X)4) 0.506 -0.480 -0.184
Adhesion-mJ(X5) -0.436 -0.187 0.523
Oil content/% (X)6) 0.319 -0.064 0.609
Establishing an expression between the main component factor Zi and the quality indexes of the six sweet potato slices:
Z1＝0.124X1-0.59X2+0.297X3+0.506X4-0.436X5+0.319X6
Z2＝0.67X1+0.097X2+0.522X3-0.48X4-0.187X5-0.064X6
Z3＝-0.298X1-0.036X2+0.481X3-0.184X4+0.523X5+0.609X6
step four: verifying reliability by calculating sweet potato chip comprehensive indication Y and sweet potato chip quality index X one by using regression linear correlation analysis methodiAnd the correlation coefficient of the main component factor Zi, and determining the reliability of the method according to the value of the correlation coefficient; through regression linear correlation analysis, the correlation coefficient of the sweet potato chip comprehensive index Y and the potato chip yield is 0.399; the correlation coefficient with the color difference L value is 0.100; the correlation coefficient of sensory score was 0.095; a coefficient associated with the breaking force of 0.254; the coefficient related to adhesion was 0.438; the coefficient of correlation with oil content was 0.400; the correlation coefficients with the principal component factors of equations Z1, Z2, and Z3 are 0.943, 0.98, and 0.948, respectively; the correlation coefficient of more than 0.9 is considered as standard and reliable, which shows that the comprehensive processing index obtained by the method is accurate and reliable.
Step five: establishing a quality evaluation model, taking the main component factor as an independent variable, taking the sweet potato chip comprehensive index Y as a dependent variable, establishing a multivariate linear equation of the Y and the main component factor by adopting a stepwise regression analysis method, setting an entry value to be 0.05 and a removal value to be 0.1, namely: if the probability of the variable principal component factor Fi is less than 0.05, the variable is selected into a linear equation; when the probability of the variable principal component factor Fi is greater than the set rejection value of 0.1, the variable is rejected from the linear equation, and because the probability of the significance of the independent variable Zi and the dependent variable Y is less than 0.05, a stepwise linear equation is obtained:
Y＝1.02-0.99Z1-2.99Z2+4.21Z3
the main component factor Zi and the sweet potato chip quality indicator XiSubstituting the expression into the above multiple linear equation to obtain sweet potato slice comprehensive index Y and six quality indexes XiThe relationship between the two is taken as a model for evaluating the processing suitability of the sweet potato slices:
Y＝1.02-3.37X1-0.19X2+0.16X3+0.18X4+3.01X5+2.43X6
step six: evaluating suitability, and determining the quality index X of the sweet potato chips by the step two1-X6And substituting the suitability evaluation model in the step five to obtain a comprehensive index Y, and matching the comprehensive index Y with the suitability grade, so that the processing suitability of different sweet potatoes can be determined.
Substituting 6 initial index data of 19 varieties into the sweet potato fried potato chip comprehensive quality evaluation model to obtain a predicted value of the potato chip comprehensive index, and comparing and verifying the predicted value with a true value of the fried potato chip comprehensive quality index to obtain a true value and predicted value correlation coefficient of 0.989 and significance of less than 0.023 and 0.05, namely the correlation is significant at the level of 0.05, which indicates that the sweet potato fried potato chip comprehensive quality evaluation model can effectively predict the quality of the sweet potato fried potato chips. FIG. 1 is a scatter diagram of suitability evaluation predicted values, wherein sample points are distributed around a 45-degree line in a more concentrated manner, which shows that the predicted values are close to true values, i.e., the comprehensive quality of sweet potato chips can be predicted more accurately by measuring the yield, sensory score, breaking force, adhesion, color difference and oil content of different sweet potatoes.
Evaluation of processing suitability of different sweet potato chips: the results of ranking the overall evaluation indices of the 19 sweet potato variety potato chips are shown in table 10. The comprehensive quality of 19 varieties of fried potato chips is divided into 3 classes which are proper, basically proper and not proper primarily as classification standards: y is more than or equal to 99.17, and is proper; 38.01< Y < 99.17, essentially suitable; y is not more than 38.01, which is not preferable.
TABLE 6
Sorting Serial number Variety of (IV) C Comprehensive index Y Suitability for use in a medical field
1 17 Zhan potato 12 124.95 Is suitable for
2 11 Mianzi 12 118.63 Is suitable for
3 5 Sweet potato 115.67 Is suitable for
4 14 Number 6 purple sweet potato 107.88 Is suitable for
5 1 317 99.17 Is suitable for
6 4 Yu potato 27 77.99 Is basically suitable for
7 9 XuYu No. 31 73.15 Is basically suitable for
8 15 Purple sweet potato number 1 Qian 65.29 Is basically suitable for
9 10 Wanshu No. 5 64.82 Is basically suitable for
10 18 Xiang potato 98 55.68 Is basically suitable for
11 6 Yushu 17 55.06 Is basically suitable for
12 13 Purple cloud sweet potato 51.76 Is basically suitable for
13 3 Yushu 198 51.46 Is basically suitable for
14 8 Qian potato No. 8 47.36 Is basically suitable for
15 19 Mercury potato 19 45.31 Is basically suitable for
16 2 Roasted potato 42.82 Is basically suitable for
17 7 Yushu No. 9 42.48 Is basically suitable for
18 12 Longshu No. 9 38.01 Is not suitable for
19 16 Cuo potato No. 2 6.01 Is not suitable for
The above description is for the method of screening the suitability of different varieties of sweet potato chips for processing, and it is not to be construed that the specific practice of the present invention is limited to these descriptions. For those skilled in the art to which the present invention pertains, simple deduction or replacement can be performed according to the actual adopted transform statistical analysis method, the modified sweet potato slice quality index weight, the increased or decreased quality index, etc., without departing from the spirit of the present invention, and these should be considered as belonging to the protection scope of the present invention.

Claims (2)

1. A screening method for processing suitability of sweet potato crisp chips is characterized by comprising the following steps:
the method comprises the following steps: processing samples, namely wiping different varieties of sweet potato tubers, removing mud, and processing the fried potato chips according to the following process: fresh sweet potatoes → preset 24h → washing → peeling, trimming → slicing at a thickness of 5mm → rinsing → color protection → blanching at 90 ℃ for 3-4 min → cooling for 30min → freeze-drying at-25 ℃ for 2h → frying with palm oil at 70-90 ℃ for 1.5-3 min → deoiling for 5min → quality measurement;
step two: and (3) measuring the quality, wherein the quality measurement indexes comprise yield, potato chip sensory evaluation index, potato chip color difference, potato chip breaking force, potato chip adhesion and potato chip oil content, wherein the yield is the percentage of the produced qualified product weight/the produced total product weight, and X is used1Represents; the sensory evaluation of the potato chips adopts manual grading and X3Represents; the color difference, breaking force and adhesion of the potato chips are measured by corresponding instruments, and are respectively measured by X2、X4、X5Represents; the oil content is determined by chemical methods using X6Represents; the comprehensive index of the suitability of sweet potato chip processing is represented by Y, and Y is six quality indexes X of sweet potato chipsiWeighting according to a certain weight;
step three: data analysis, six indexes X affecting the processing suitability of sweet potato slices1-X6Performing single-factor variance analysis and principal component analysis, reflecting the quality of the sweet potato slices by using an initial principal component factor Fi obtained by a principal component index, wherein the Fi is a principal component with a characteristic vector larger than 1, rotating the initial principal component factor Fi of the index corresponding to the quality of the sweet potato slices by adopting an orthogonal rotation method to obtain a principal component factor Zi, and establishing an expression between the principal component factor Zi and six quality indexes of the sweet potato slices:
Figure FDA0002801716560000011
wherein a, b and c are characteristic vectors respectively corresponding to the main component factors Zi,
step four: verifying reliability by calculating sweet potato chip comprehensive indication Y and sweet potato chip quality index X one by using regression linear correlation analysis methodiAnd the correlation coefficient of the main component factor Zi, and determining the reliability of the method according to the value of the correlation coefficient;
step five: establishing a quality evaluation model, taking the principal component factor as an independent variable, taking the sweet potato chip comprehensive index Y as a dependent variable, establishing a multivariate linear equation of the Y and the principal component factor by adopting a stepwise regression analysis method,
Figure FDA0002801716560000012
wherein B is a regression coefficient obtained by a stepwise regression analysis method,
the main component factor Zi and the sweet potato chip quality indicator XiSubstituting the expression (1) into the above multiple linear equation (2) to obtain sweet potato slice comprehensive index Y and six quality indexes XiThe relational expression is used as a model for evaluating the processing suitability of the sweet potato slices;
step six: evaluating suitability, and determining the quality index X of the sweet potato chips by the step two1-X6And substituting the suitability evaluation model in the step five to obtain a comprehensive index Y, and matching the comprehensive index Y with the suitability grade, so that the processing suitability of different sweet potatoes can be determined.
2. The method for screening suitability of processing sweet potato crisp chips as claimed in claim 1, wherein the step five is to establish a multiple linear equation with an entry value of 0.05 and an exit value of 0.1, namely: if the probability of the variable principal component factor Fi is less than 0.05, the variable is selected into a linear equation; and when the probability of the variable principal component factor Fi is greater than the set rejection value of 0.1, the variable is rejected from the linear equation, and the gradual linear equation is obtained because the probability of the significance of the independent variable Zi and the dependent variable Y is less than 0.05.
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CN116307900A (en) * 2023-03-22 2023-06-23 北京师范大学 Method, device, equipment and readable medium for screening crop suitable for agricultural light complementation

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