摘要
为科学评价不同品种鲜枣冻干脆片加工适宜性,以22个不同成熟度的山西主栽品种为对象,运用判别分析方法评价不同品种鲜枣冻干脆片加工适宜性。果形指数、硬度、维生素C含量、出品率、a^(*)值5项指标被确定为加工适宜性评价指标。5项指标划分为服从正态分布的5级,根据指标权重和指标分级标准,建立5项指标的评分标准,确定了鲜枣冻干脆片加工适宜性判别函数,正确判别率达到90.91%。最终确定骏枣全红和三变红全红冻干脆片品质为优,壶瓶枣全红、团枣半红、晋枣全红等5个品种冻干脆片品质为良,均可作为鲜枣冻干脆片的优选品种。
In order to scientifically evaluate the processing suitability of different varieties of fresh jujube freeze-dried crisps,the processing suitability of fresh jujube freeze-dried crisps is evaluated by discriminant analysis method with 22 Shanxi main varieties with different maturity as the objects.Five indexes including fruit shape index,hardness,vitamin C content,yield and a*value are identified as processing suitability evaluation indexes.The five indexes are divided into five grades obeying normal distribution,and the scoring criteria of the five indexes are established according to the index weights and index grading criteria,the discriminant function of the processing suitability of fresh jujube freezedried crisps is determined,and the correct discriminative rate reaches 90.91%.Finally,it is determined that the quality of“Junzao”all-red freeze-dried crisps and“Sanbianhong”all-red freeze-dried crisps is excellent,and the quality of five varieties such as“Hupingzao”all-red,“Tuanzao”half-red and“Jinzao”all-red freeze-dried crisps is good,which could all be used as the preferred varieties of fresh jujube freezedried crisps.
作者
叶峥
杨春
张江宁
张玲
丁卫英
YE Zheng;YANG Chun;ZHANG Jiang-ning;ZHANG Ling;DINGWei-ying(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030001,China)
出处
《中国调味品》
CAS
北大核心
2023年第3期38-42,62,共6页
China Condiment
基金
山西省重点研发计划项目(201903D211007)
山西农业大学科研创新团队培育专项(YGC2019TD06)。
关键词
鲜枣
冻干脆片
判别函数
适宜性
评价
fresh jujube
freeze-dried crisps
discriminant function
suitability
evaluation
