传统粉条通常使用大量明矾而威胁人体健康,目前生物多糖或多糖醛酸盐(生物胶)多用于开发无矾粉条。不同植物来源的淀粉及其粉条品质特性有所不同,基于生物胶的马铃薯无矾粉条工艺配方缺乏系统的比较研究。该研究利用化学计量学偏最小二乘法判别分析和层次聚类分析2种有监督的聚类(分类)分析策略和方法,以传统和国标铝限量明矾粉条为参照,挤压法制作粉条,从蒸煮、质构和感官3方面8个评价指标评价5种生物胶马铃薯粉条最佳配方的品质特性,并通过响应面试验进一步优化了海藻酸钠马铃薯粉条的配方和工艺。结果变量数据进行标准化处理消除量纲,可有效平衡8个指标变量的权重,从而获得最客观的聚类(分类)效果,与传统的感官、蒸煮和质构逐一统计比较结果一致。海藻酸钠粉条与传统明矾粉条聚类距离最近,模式相似度为55.2%;其次为魔芋胶、黄原胶粉条,模式相似度为42.3%;卡拉胶、沙蒿胶粉条与传统粉条聚类距离最远,无相似度,两者与国标铝限量明矾粉条接近,三者断条率和糊汤值最高,其他品质特性最差。海藻酸钠马铃薯粉条最佳配方工艺为:海藻酸钠1.5%(质量分数)、CaCl2 1.5%(质量分数)、漂煮90 s,粉条咀嚼筋道、久煮不软、不断条,其他各项品质均优于传统明矾粉条。将化学计量学分析嫁接到食品配方工艺优化,实现了多指标特征的整体分析,结果呈现简捷直观,是一种集成创新的尝试,对食品品质的综合评价具有指导意义。
Traditional starch noodle usually involves a large amount of alum which threatens human health, nowadays bio-polysaccharides or polygalacturonate (bio-gum) are often utilized to develop alum-free starch noodle. The quality and properties of starch from various plant sources are different, and there is systematic comparative studies on bio-gum-based alum-free potato starch noodles. In this study, two supervised clustering or classification analysis strategies and methods, chemometrics partial least-squares discrimination analysis, and hierarchical cluster analysis were utilized. Using the traditional alum starch noodles and the national standard-limited aluminum starch noodles as a reference, the extrusion method was used to make starch noodles. The quality properties of the best formulations of five kinds of bio-gum potato starch noodles were evaluated from eight evaluation indexes in three aspects of cooking, texture, and sensory. The formulation process of the sodium alginate potato starch noodles was further optimized by a response surface test. The outcome variable data were autoscaled to eliminate magnitude, which effectively balanced the weights of eight index variables to obtain the most objective clustering or classification results, consistent with the traditional statistical comparison of sensory, cooking, and texture properties one by one. The clustering distance between the sodium alginate starch noodles and the traditional alum starch noodles was the closest, and the pattern similarity was 55.2%, followed by konjac gum and xanthan gum starch noodles, the pattern similarity was 42.3%. The pattern similarity between carrageenan and sa-son seed gum starch noodles was 61.5% and they were the furthest from clustering with traditional starch noodles, both of them were close to the national standard alum starch noodles, with the highest breaking rate and turbidity of soup, while the other quality properties were the worst. The best formula and technology of sodium alginate starch noodles was sodium alginate of 1.5%, CaCl2 of 1.5%, and a bleaching time of 90 s, chewy, not easy to soften and break in long boiling, characterizing better than the traditional alum starch noodles. For the first time, chemometrics clustering and pattern analysis were grafted into the formulation process optimization of food to realize the overall analysis of multi-index properties. The results were simple and intuitive, which could be an integrated innovation attempt and has guiding significance for the comprehensive evaluation of food quality.
[1] 高琨, 田晓红, 谭斌, 等.马铃薯食品加工现状及展望[J].中国粮油学报, 2021, 36(8):161-168.
GAO K, TIAN X H, TAN B, et al.Current situation and prospect of potato food processing research and development[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(8):161-168.
[2] 国家统计局农村社会经济调查司. 中国农村统计年鉴2022[M].北京:中国统计出版社, 2022.
Department of Rural Socio-economic Survey, National Bureau of Statistics.China Rural Statistical Yearbook 2022[M].Beijing:China Statistics Press, 2022.
[3] 中国淀粉工业协会. 中国淀粉工业协会数据中心[DB/OL].[2023-06-14].http://csiadata.com/index.
China Starch Industry Association.China Starch Industry Association Data Center[DB/OL].[2023-06-14].http://csiadata.com/index.
[4] 廖卢艳, 吴卫国.不同淀粉糊化及凝胶特性与粉条品质的关系[J].农业工程学报, 2014, 30(15):332-338.
LIAO L Y, WU W G.Relationship between gelatinization and gel properties of different starch and their noodles[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(15):332-338.
[5] WANG D, FAN D C, DING M A, et al.Characteristics of different types of starch in starch noodles and their effect on eating quality[J].International Journal of Food Properties, 2015, 18(11):2472-2486.
[6] YUAN M L, LU Z H, CHENG Y Q, et al.Suitability of different starches for production of Kuanfen (Chinese flat starch noodles)[J].Cereal Chemistry, 2007, 84(3):285-289.
[7] 张灿, 曾雪丹, 蒋光阳, 等.鲜湿马铃薯粉条中明矾替代物的筛选[J].中国粮油学报, 2019, 34(10):95-102.
ZHANG C, ZENG X D, JIANG G Y, et al.Screening of alum substitutes in fresh potato vermicelli[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(10):95-102.
[8] HAO N P, ZHANG L F.Research progress of epigenetic regulation in the pathogenesis of aluminum exposure[J].Chinese Journal of Preventive Medicine, 2022, 56(3):240-244.
[9] 内蒙古自治区市场监督管理局. 关于30批次食品安全“你点我检”专项抽检情况的通告[EB/OL].(2022-06-16)[2023-06-14].http://amr.nmg.gov.cn/
Inner Mongolia Autonomous Region Market Supervision Administration.About 30 batches of food safety “you point I check” special spot inspection notice [EB/OL].(2022-06-16) [2023-06-14].http://amr.nmg.gov.cn/
[10] 呼和浩特市市场监督管理局. 关于食品安全监督抽检信息公告(2021年第10期)[EB/OL].(2021-07-01) [2023-06-14].http://scjgj.huhhot.gov.cn/
Hohhot Market Supervision Administration.Notice on sampling inspection information of food safety supervision (No.10, 2021) [EB/OL].(2021-07-01) [2023-06-14].http://scjgj.huhhot.gov.cn/
[11] 内蒙古自治区市场监督管理局. 关于663批次食品抽检情况的通告(2021年40号)[EB/OL].(2021-07-06)[2023-06-14].http://amr.nmg.gov.cn/
Inner Mongolia Autonomous Region Market Supervision Administration.Notice on sampling inspection of 663 batches of food (No.40 of 2021) [EB/OL].(2021-07-06)[2023-06-14].http://amr.nmg.gov.cn/
[12] 郭昊, 孙红男, 马梦梅, 等.无明矾薯类营养鲜湿粉条研究进展[J].食品安全质量检测学报, 2022, 13(19):6263-6270.
GUO H, SUN H N, MA M M, et al.Research progress of alum-free fresh and moist potato vermicelli[J].Journal of Food Safety & Quality, 2022, 13(19):6263-6270.
[13] SAERI M, MARIYONO J, LATIFAH E, et al.Formulation of vermicelli mixed corn and rice flour with additional carrageenan and its economic value[J].International Journal of Food Science, 2022, 2022:7387223.
[14] FENG Y Y, MU T H, ZHANG M, et al.Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli[J].International Journal of Biological Macromolecules, 2020, 149:1170-1179.
[15] 王娜, 张垚, 艾志录, 等.无矾鲜湿土豆粉感官和断条率的优化研究[J].中国粮油学报, 2017, 32(8):98-104.
WANG N, ZHANG Y, AI Z L, et al.Optimization study of sensory evaluation and broken rate of fresh wet potato noodles without alum[J].Journal of the Chinese Cereals and Oils Association, 2017, 32(8):98-104.
[16] 崔晓, 王天宇, 徐淑科, 等.复合食品胶对无矾小麦淀粉粉条的品质影响[J].中国食品添加剂, 2019, 30(9):145-149.
CUI X, WANG T Y, XU S K, et al.Combination usage of food gums on the quality of non-alum wheat starch noodle[J].China Food Additives, 2019, 30(9):145-149.
[17] 刘品华, 陈吉书, 刘明研, 等.芋头粉丝的研制[J].食品科技, 2011, 36(7):139-142.
LIU P H, CHEN J S, LIU M Y, et al.Development of taro bean vermicelli[J].Food Science and Technology, 2011, 36(7):139-142.
[18] 桑璐媛, 袁超, 刘亚伟, 等.不同盐离子对κ-卡拉胶凝胶质构及流变学性质的影响[J].中国食品添加剂, 2017(2):65-69.
SANG L Y, YUAN C, LIU Y W, et al.Effect of various salt ions on gel texture and rheological properties of kappa-carrageenan[J].China Food Additives, 2017(2):65-69.
[19] 谭洪卓, 陈素芹, 谷文英.粉丝品质评价标准的补充建议[J].粮油加工, 2006(3):78-81;84.
TAN H Z, CHEN S Q, GU W Y.Supplementary suggestions on the evaluation standard of vermicelli quality[J].Cereals and Oils Processing, 2006(3):78-81;84.
[20] 陈兵. 鲜湿菠菜粉条的研制及其保鲜的研究[D].重庆:西南大学, 2016.
CHEN B.Study on preparation and preservation of fresh and wet spinach vermicelli[D].Chongqing:Southwest University, 2016.
[21] HAN H M, CHO J H, KOH B K.Processing properties of Korean rice varieties in relation to rice noodle quality[J].Food Science and Biotechnology, 2011, 20(5):1277-1282.
[22] SINTHIYA R.Optimization and development of gluten-free noodles from foxtail millet using response surface methodology[J].International Journal of Innovative Technology and Exploring Engineering, 2019, 9(2):2863-2869.
[23] 贾佳, 郭军, 李琪, 等.液态乳及乳粉脂肪酸指纹工业特征分析[J].中国食品学报, 2022, 22(9):226-238.
JIA J, GUO J, LI Q, et al.Analysis of industrial characteristics of fatty acid fingerprint of liquid milk and milk powder[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(9):226-238.
[24] 杨惠茹, 郭军, 古斯愣图, 等.六种家畜乳氨基酸特征聚类分析[J].食品与发酵工业, 2022, 48(6):233-240.
YANG H R, GUO J, GUSILENGTU, et al.Cluster analysis on amino acid properties of six livestock milk[J].Food and Fermentation Industries, 2022, 48(6):233-240.
[25] 刘梦静, 郭军, 闫鑫磊, 等.内蒙古放牧和舍饲绵羊肉的脂肪酸特征[J].肉类研究, 2020, 34(6):38-44.
LIU M J, GUO J, YAN X L, et al.Fatty acid profiles of meat from pasturing and barn-fed sheep in inner Mongolia, China[J].Meat Research, 2020, 34(6):38-44.
[26] WANG Q, LIU H J, ZHAO S S, et al.Discrimination of mutton from different sources (regions, feeding patterns and species) by mineral elements in Inner Mongolia, China[J].Meat Science, 2021, 174:108415.
