Dried edamame quality evaluation model and construction method

Abstract

The invention relates to a dried edamame quality evaluation model and a construction method. The dried edamame quality evaluation model comprises main physical and chemical indicators which test and influence the dried edamame quality, wherein a principle component analysis and correlation analysis method is adopted to screen core indicator parameters of the dried edamame quality evaluation, a principle component normalization method is adopted to determine the weight coefficient of the core indicators, the dried edamame quality evaluation model is constructed on the basis as: the quality score (Z)=1.12*a*+0.64*hardness-0.76*crispness- 0.87*soluble solid content+0.52*vitamin c content+0.35*output rate, and the quality level of dried edamame is effectively judged according to the model. The method is high in standardized degree, accurate, objective, simple, convenient and easy to operate in the actual operation.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing and quality evaluation, in particular to a quality evaluation model and construction method of dried edamame based on statistical analysis of physical and chemical indicators. Background technique [0002] Edamame (edamame) is not only rich in nutrition and balanced, but also has a warm and sweet taste. Using drying technology to dehydrate edamame into a snack food with a unique flavor is loved by consumers. At present, the quality of dried edamame is mainly judged from the aspects of appearance and taste. Hu Qingguo et al. (Journal of Food Engineering, 2006, 77: 977-982) used color, rehydration ratio, crispness and chewiness as quality evaluation indicators of dried edamame. Simonne et al. (Innovative Food Science and Emerging Technologies, 2000, 1: 289-296) used the color, bean aroma, crispness, hardness and overall acceptance of freeze-dried edamame seeds as indicators t...

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Problems solved by technology

Wang Yanhui et al. (Application No.: 201210138369.X) invented the principal component analysis model for the taste quality evaluation of red fruit wine, but there is no report on the construction method of the quality evaluation model for dried beans; The differences, and the different degrees of influence of different processing techniques on its quality, face huge challenges in the screening process of multiple quality indicators, but there are few research reports on the quality screening of dried beans

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