Seasoned flour product quality evaluation method, evaluation system and establishment method

Abstract

The invention relates to the technical field of food quality evaluation, in particular to a seasoning flour product quality evaluation method, an evaluation system and an establishment method. According to the method, 17 quality indexes of the seasoned flour product are measured, 7 characteristic quality evaluation indexes of the seasoned flour product are screened by combining correlation analysis with principal component analysis and clustering analysis, quality index weights are determined by applying an analytic hierarchy process, and a quality evaluation system of the seasoned flour product is established. The seasoning flour product quality evaluation system established by the invention is reliable, a scientific basis can be provided for comprehensive evaluation of the seasoning flour product quality, and the quality of the seasoning flour product is objectively evaluated.

Description

Technical Field

[0001] The invention belongs to the technical field of food quality evaluation, and specifically relates to a seasoned noodle product quality evaluation method, an evaluation system and an establishment method. Background Art

[0002] At present, the main methods for comprehensive evaluation of food quality are principal component analysis (PCA), cluster analysis, and analytic hierarchy process (AHP). PCA is a multivariate statistical analysis method that uses the relationship between indicators to fuse multiple indicators and eliminate cross- and overlapping information to achieve the purpose of dimensionality reduction. It is often combined with cluster analysis and applied to the quality evaluation of rice, fruit, etc. Meng et al. used principal component analysis to evaluate the 5'-nucleotides and free amino acids of 10 kinds of mushrooms and screened out high-quality mushroom varieties. Kong et al. screened the quality indicators of winter jujube through principal component and cluster analysis and established a quality evaluation model. AHP can decompose complex problems into an ordered hierarchical structure, assign weights to the evaluation indicators at each level for comprehensive scoring, and provide a systematic and accurate evaluation method. Li Li et al. used principal component and correlation analysis to screen the core quality indicators of strawberries and quick-frozen strawberries, and established a hierarchical analysis quality evaluation model. The above studies are mostly focused on fruits and plants, and there is no report on the quality evaluation system of seasoned noodle products.

[0003] Seasoned noodle products are instant convenience foods made from wheat flour as the main raw material, with food accessories and food additives added, and are made through batching, extrusion maturation, molding, seasoning, and packaging. At present, industry standards for seasoned noodle products have only been issued in 2022, which stipulate their definitions, raw materials and sensory requirements, pollutant limits, microbial limits, food additives, and hygiene requirements in production and processing, which are more conducive to the supervision of the seasoned noodle industry. However, it is still impossible to evaluate the quality of the products. There are different sizes and good and bad manufacturers in the seasoned noodle market, which leads to chaos in the seasoned noodle sales market. This is mainly due to the unclear classification of seasoned noodle products in various parts of my country, and the lack of standardized quality evaluation systems and characteristic evaluation indicators as references. Therefore, in order to evaluate the quality of seasoned noodle products more scientifically and comprehensively, it is of great significance to establish a scientific and reasonable quality evaluation system for seasoned noodle products. Summary of the invention

[0004] In view of the above technical problems, the present invention provides a method for evaluating the quality of seasoned noodle products, an evaluation system and an establishment method.

[0005] The technical solution of the present invention is as follows:

[0006] The present invention provides a method for evaluating the quality of a seasoned noodle product, which measures characteristic quality evaluation indices of the seasoned noodle product, and substitutes the measured data X1 to X7 of the characteristic quality evaluation indices into the following formula:

[0007] Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7,

[0008] In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, and X7 represents acid value;

[0009] The quality of the seasoned noodle product is evaluated according to the calculated Y value, and the size of the Y value is positively correlated with the quality of the seasoned noodle product.

[0010] The present invention also provides a quality evaluation system for seasoned noodle products, comprising a data collection module, a data processing module and a quality evaluation output module;

[0011] The data acquisition module inputs characteristic quality evaluation indicators of the seasoned noodle product, wherein the characteristic quality evaluation indicators include hardness, elasticity, fat, sodium, acid value, peroxide value and water activity;

[0012] The data processing module is used to process the acquired characteristic quality evaluation indexes, and the processing method is performed using the following formula:

[0013] Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7,

[0014] In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, X7 represents acid value, and Y represents the comprehensive quality evaluation score;

[0015] The quality evaluation output module outputs the quality evaluation comprehensive score obtained by processing by the data processing module.

[0016] As an embodiment, the seasoned noodle product is an instant convenience food made from wheat flour as a main raw material and added with food auxiliary materials and food additives.

[0017] The present invention provides a method for establishing a quality evaluation system for seasoned noodle products, comprising the following steps:

[0018] The quality evaluation indexes of seasoned noodle products were selected for determination;

[0019] Characteristic quality evaluation indicators were screened through correlation analysis combined with principal component analysis and cluster analysis;

[0020] The analytic hierarchy process was used to determine the weights of characteristic quality evaluation indicators and to establish a quality evaluation system for seasoned noodle products.

[0021] In the present invention, the quality evaluation index includes nutritional quality, processing quality and commodity quality. In one embodiment, the nutritional quality includes energy, protein, fat, carbohydrate and sodium; the processing quality includes hardness, adhesion, cohesion, elasticity, recovery, stickiness and chewiness; the commodity quality includes color difference, water activity, chloride, acid value and peroxide value.

[0022] In the present invention, the principal component analysis determines the quality index affecting the principal component by taking the absolute value of the load value>0.5.

[0023] In the present invention, the cluster analysis is classified according to the Euclidean distance>0.9.

[0024] In the present invention, the analytic hierarchy process determines the ideal value of the characteristic quality evaluation index of the seasoned noodle product according to the quality characteristics of the seasoned noodle product and the correlation analysis result.

[0025] The invention provides an application of a quality evaluation system for seasoned noodle products in the quality evaluation of seasoned noodle products.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention screened out seven indicators, including hardness, elasticity, fat, sodium, acid value, peroxide value and water activity, as characteristic quality evaluation indicators of seasoned noodle products by combining correlation analysis with principal component and cluster analysis, determined their weights by using hierarchical analysis method and established a quality evaluation system for seasoned noodle products, and obtained R by fitting the sensory score with the system score results by linear regression analysis. 2 =0.9067, indicating that the established seasoned noodle product quality evaluation system is reliable and can provide a scientific basis for the comprehensive evaluation of the quality of seasoned noodle products. The present invention can objectively, scientifically and reasonably evaluate the quality of seasoned noodle products. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a flow chart of the quality evaluation system for seasoned noodle products;

[0029] Figure 2 To conduct correlation analysis on the main quality indexes of flavored noodle products;

[0030] Figure 3 Scree plot of principal component analysis for flavored noodle products;

[0031] Figure 4This is the cluster analysis diagram of the main quality indicators of seasoned noodle products;

[0032] Figure 5 This is a cluster analysis diagram of sensory scores of flavored noodles;

[0033] Figure 6 It is a hierarchical model of the quality evaluation system of seasoned noodle products;

[0034] Figure 7 It is a fitting diagram of the sensory score of the seasoned noodle product and the score of the system of the present invention;

[0035] Figure 8 It is a fitting diagram of the sensory score of the bread in Comparative Example 1 and the score of the system of the present invention;

[0036] Fig. 9 It is the sensory score of seasoned noodles and the fitting graph of the system score of comparative example 2. DETAILED DESCRIPTION

[0037] The present invention provides a method for evaluating the quality of a seasoned noodle product, which measures characteristic quality evaluation indices of the seasoned noodle product, and substitutes the measured data X1 to X7 of the characteristic quality evaluation indices into the following formula:

[0038] Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7,

[0039] In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, and X7 represents acid value;

[0040] The quality of the seasoned noodle product is evaluated according to the calculated Y value, and the size of the Y value is positively correlated with the quality of the seasoned noodle product.

[0041] The present invention also provides a quality evaluation system for seasoned noodle products, comprising a data acquisition module, a data processing module and a quality evaluation output module;

[0042] The data acquisition module inputs characteristic quality evaluation indicators of the seasoned noodle product, wherein the characteristic quality evaluation indicators include hardness, elasticity, fat, sodium, acid value, peroxide value and water activity;

[0043] The data processing module is used to process the acquired characteristic quality evaluation indexes, and the processing method is performed using the following formula:

[0044] Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7,

[0045] In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, X7 represents acid value, and Y represents the comprehensive quality evaluation score;

[0046] The quality evaluation output module outputs the quality evaluation comprehensive score obtained by processing by the data processing module.

[0047] In the present invention, the seasoned noodle product is an instant convenience food made from wheat flour as the main raw material and added with food auxiliary materials and food additives. In one embodiment, the seasoned noodle product includes instant convenience foods such as spicy strips, spicy slices, gluten, kiss-grilled, vegetarian steaks, vegetarian slices, mixed noodles, hot dry noodles, ramen, magic silk, etc.

[0048] The present invention provides a method for establishing a quality evaluation system for seasoned noodle products, comprising the following steps:

[0049] The quality evaluation indexes of seasoned noodle products were selected for determination;

[0050] Characteristic quality evaluation indicators were screened through correlation analysis combined with principal component analysis and cluster analysis;

[0051] The analytic hierarchy process was used to determine the weights of characteristic quality evaluation indicators and to establish a quality evaluation system for seasoned noodle products.

[0052] As an embodiment, the quality evaluation index includes nutritional quality, processing quality and commodity quality, wherein the nutritional quality includes energy, protein, fat, carbohydrate and sodium; the processing quality includes hardness, adhesion, cohesion, elasticity, resilience, stickiness and chewiness; the commodity quality includes color difference, water activity, chloride, acid value and peroxide value. In one embodiment, the above-mentioned quality evaluation index is measured by a known method.

[0053] The present invention performs correlation analysis on the above quality evaluation indicators to find out the correlation between the indicators. The results show that the correlation between the above single indicators is complex and the information overlaps with each other, so principal component analysis and cluster analysis are further performed.

[0054] As an implementation manner, the principal component analysis determines the quality index affecting the principal component by taking the absolute value of the load value>0.5.

[0055] As an implementation manner, the cluster analysis performs classification when the Euclidean distance is greater than 0.9.

[0056] The present invention selects representative and relatively important indicators for the quality of seasoned noodle products as characteristic quality evaluation indicators. As an embodiment, the characteristic quality evaluation indicators are hardness, elasticity, fat, sodium, acid value, peroxide value and water activity.

[0057] The invention determines the ideal value of characteristic quality evaluation index of seasoned noodle products according to the quality characteristics of seasoned noodle products and the correlation analysis result, then performs dimensionless processing on the characteristic quality evaluation index, determines the weight of each characteristic quality evaluation index, and then obtains the quality evaluation system of seasoned noodle products.

[0058] In one embodiment, the ideal value of the hardness is 3N, the ideal value of the fat is 14g / 100g, the ideal value of the sodium is 2260mg / 100g, the ideal value of the elasticity is 1.5N, the ideal value of the peroxide value is 0.01g / 100g, the ideal value of the water activity is 0.3885, and the ideal value of the acid value is 0.12mg / g.

[0059] The quality evaluation system of seasoned noodle products constructed according to the hierarchical analysis method is as follows:

[0060] Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7,

[0061] In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, X7 represents acid value, and Y represents the comprehensive quality evaluation score.

[0062] The quality evaluation system of the seasoned noodle products of the present invention can be applied to the quality evaluation of seasoned noodle products. It has been verified that the sensory scoring results and the scoring results of the quality evaluation system of the seasoned noodle products of the present invention have a high degree of fit, reaching 0.9067, indicating that the quality evaluation system established by hardness, elasticity, fat, sodium, acid value, peroxide value and water activity content is suitable for the quality evaluation of seasoned noodle products.

[0063] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0064] In the following embodiments, unless otherwise specified, all of them are conventional methods.

[0065] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0066] Example 1 Method for Establishing a Quality Evaluation System for Seasoned Noodle Products

[0067] 1. Materials and Reagents:

[0068] Glacial acetic acid, chloroform, potassium iodide, petroleum ether (boiling range 30-60°C), anhydrous sodium sulfate, soluble starch, sodium thiosulfate, isopropanol, ether, 95% ethanol, phenolphthalein indicator, sodium hydroxide, glucose, phenol, concentrated sulfuric acid: all analytically pure, Chengdu Cologne Chemical Co., Ltd. 22 kinds of seasoning noodle products were collected and purchased from many large supermarkets and official online stores of various brands, and randomly divided into 2 groups, of which 16 were used to construct the quality evaluation system, denoted as M = (M1, M2, M3, M4, M5, ..., M16), and 6 were used for system verification, denoted as N = (N1, N2, N3, N4, N5, N6), and the detailed sample information table is shown in Table 1. Six kinds of bread products were collected for the applicability of the quality evaluation system of seasoning noodle products, denoted as P = (P1, P2, P3, P4, P5, P6).

[0069] Table 1 Seasoned noodle product sample information

[0070] Sample No. brand Sample No. brand M1 A1 brand kiss burn M12 A12 brand thin spicy chips M2 A2 brand magic thread M13 A13 brand whole grains M3 A3 brand stinky dried fish M14 A14 brand mouth smells good M4 A4 brand dried beans M15 A15 brand shredded vegetarian steak M5 A5 brand pork chop M16 A16 brand vegetarian pork chop M6 A6 brand small crisp N1 A1 brand large gluten M7 A7 brand authentic spicy strips N2 A17 brand vegetarian pork chop M8 A8 brand spicy noodles N3 A18 brand about spicy M9 A9 brand vegetarian pork chop N4 A19 brand devil spicy strips M10 A10 brand spicy stick N5 A20 brand spicy noodles M11 A11 brand hot spicy stick N6 A21 brand spicy spareribs

[0071] 2. Instruments and equipment

[0072] DZ-1BCIV vacuum drying oven, Tianjin Test Instrument Co., Ltd.; BSM-220.3 electronic balance, Kunshan Jutian Instrument Equipment Co., Ltd.; TA.XTC-16 texture analyzer, Shanghai Baosheng Industrial Development Co., Ltd.; NH300 colorimeter, Shanghai Danding International Trade Co., Ltd.; RE-2000E rotary evaporator, Xi'an Taikang Biotechnology Co., Ltd.; XO-4200DTS ultrasonic cleaning machine, Nanjing Xianou Biotechnology Co., Ltd.; Du-640 UV-visible spectrophotometer, American Beekman Company; HHs electric constant temperature water bath, Tianjin North China Experimental Instrument Co., Ltd.; LabMaster-aw neo water activity meter, Dachang Huajia Commercial Co., Ltd.

[0073] 3. Quality indicators of seasoned noodle products

[0074] 3.1 Determination of texture characteristics

[0075] Randomly select the seasoned noodle products, take the middle section of about 20mm, and place it under the 12.7mm cylindrical probe for texture testing. The test parameters are as follows: pre-test speed: 60mm / min, test speed: 60mm / min, post-test speed: 60mm / min, compression ratio: 20%, trigger force: 0.05N. Each sample is tested 3 times and the average value is taken.

[0076] 3.2 Determination of color difference

[0077] Three flavored noodle samples were randomly selected, and the color difference of each sample was measured under light-shielding conditions. Each sample was measured three times and the average value was taken.

[0078] 3.3 Determination of water activity

[0079] Cut the seasoned noodles into small pieces, spread the sample evenly on the bottom of the culture dish, put the culture dish with the sample into the water activity meter, start the test, the instrument will stop automatically after 10 minutes, and record the data displayed on the screen. Each sample is measured 3 times on average to get the average value.

[0080] 3.4 Determination of chloride content

[0081] The first method in GB5009.44-2016 "Determination of chloride in food" is used for determination.

[0082] 3.5 Determination of peroxide value

[0083] The first method in GB5009.227-2023 "Determination of peroxide value in food" is used for determination.

[0084] 3.6 Determination of acid value

[0085] The second method in GB5009.229-2016 "Determination of acid value in food" is used for determination.

[0086] 3.7 Determination of protein content

[0087] The first method in GB5009.5-2016 “Determination of protein in food” was used for determination.

[0088] 3.8 Determination of fat content

[0089] The first method in GB5009.6-2016 “Determination of fat in food” was used for determination.

[0090] 3.9 Determination of sodium

[0091] The first method in GB5009.91-2017 "Determination of potassium and sodium in food" is used for determination.

[0092] 3.10 Determination of carbohydrates

[0093] The carbohydrate content is calculated using the addition method in GB28050-2011 "General Rules for Nutrition Labelling of Prepackaged Foods" (Twenty-Seven), with the sum of starch and sugar as the total.

[0094] 3.11 Calculation of Energy

[0095] That is, the content of energy-producing nutrients such as protein, fat, and carbohydrates is multiplied by their respective energy coefficients (17, 37, 17) and added together, and the energy value is indicated in kilojoules.

[0096] 3.12 Sensory evaluation

[0097] Refer to the standard of seasoned noodle products "QBT5729-2022 Seasoned Noodle Products" and related literature to establish the sensory quality evaluation score table of seasoned noodles (see Table 2), and conduct sensory evaluation of seasoned noodle products. Invite 10 food professional sensory evaluators (5 males, 5 females, aged 22-35 years old) to form a sensory evaluation team, randomly evaluate samples in a sensory analysis laboratory that complies with GB / T 13868, do not communicate with each other, and rinse your mouth with water between two sample evaluations. Finally, the average value of the panel members after removing the highest and lowest scores is used as the sensory score of the sample.

[0098] Table 2 Sensory scoring standards for flavored noodle products

[0099]

[0100]

[0101] 4. Method for establishing a quality evaluation system for seasoned noodle products

[0102] After reviewing national standards, literature and industry research, 17 quality indicators for seasoned noodle products were initially determined. These include nutritional quality, sensory quality and commercial quality. Nutritional quality is an evaluation of the content of energy, fat, protein, sodium, carbohydrates and sodium chloride in seasoned noodle products; sensory quality is an evaluation of the color difference and texture characteristics of seasoned noodle products; and commercial quality is an evaluation of the water activity, peroxide value and acid value of seasoned noodle products. Characteristic quality evaluation indicators that affect the quality of seasoned noodle products were selected through correlation analysis, principal component analysis and cluster analysis. The flowchart of the specific seasoned noodle product quality evaluation system is shown in Figure 1 .

[0103] 4.1. Analysis of the differences in quality indicators of flavored noodle products

[0104] The results of the data difference analysis of the quality indexes of 16 kinds of seasoned noodle products are shown in Table 3. It can be seen from the table that there are significant differences in each index among the samples. The hardness, chewiness and stickiness indexes are quite different. The hardness, chewiness and stickiness of samples M1, M6 and M9 are significantly higher than those of other samples; the elasticity index of samples M16 and M5 is significantly higher than that of other samples, reaching 2.99mm; the sodium content of sample M6 is significantly lower than that of other samples, at 1589mg / 100g, while the sodium content of sample M8 is the highest, at 3200mg / 100g; the protein content of samples M11, M12 and M15 is significantly higher than that of other samples, at 11±0.72g / 100g, 9.8±0.3g / 100g and 10.3±0. 2g / 100g; the fat content of sample M11 is significantly lower than that of other samples, which is 14±0.53g / 100g; the acid value, peroxide value and chloride content of the 16 flavored noodle products of M1 meet the range specified in the standard "QBT5729-2022 Flavored Noodle Products": acid value ≤3.0mg / g, peroxide value ≤0.25g / 100g, chloride ≤4.0%, and the peroxide value content of samples M6, M8 and M11 is significantly lower than that of other samples, which are 0.012±0.002g / 100g, 0.01±0.001g / 100g and 0.012±0.003g / 100g respectively; the acid value of sample M5 is significantly lower than that of other samples, which is 0.12±0.04mg / g. Acid value and peroxide value are important indicators reflecting food oxidation and rancidity. The lower the value, the better the stability, safety and storage of the product. The coefficient of variation between sample indicators can also reflect the degree of data dispersion. Among them, the coefficient of variation of color difference, water activity, energy, and carbohydrates is less than 10%, indicating that the data distribution is relatively concentrated and the degree of dispersion is small; the coefficient of variation of the other 13 indicators is large, with the coefficient of variation of hardness as high as 88.19%, followed by the coefficient of variation of chewiness (78.36%). The research results show that the quality indicators of different seasoning noodle products are quite different, and the raw materials selected for the experiment are representative.

[0105] Table 3 Differences in the content of quality indicators of flavored noodle products

[0106]

[0107]

[0108] Note: Different lowercase letters in the same column indicate significant differences (P<0.05).

[0109] 4.2. Correlation analysis of quality indicators of flavored noodle products

[0110] Correlation analysis was performed on 17 indicators of 16 samples. Figure 2It can be seen that there are different degrees of correlation between each index. Among them, hardness is extremely significantly negatively correlated with sodium content (P<0.01), extremely significantly positively correlated with resilience, stickiness and chewiness (P<0.01), and significantly positively correlated with energy (P<0.05). Adhesion is extremely significantly positively correlated with elasticity (P<0.01). Stickiness is extremely significantly positively correlated with chewiness (P<0.01), and significantly negatively correlated with sodium content (P<0.05). Color difference is significantly negatively correlated with cohesion (P<0.05). Acid value is extremely significantly negatively correlated with cohesion (P<0.01), significantly negatively correlated with adhesion and sodium content (P<0.05), and significantly positively correlated with color difference and carbohydrate content (P<0.05). Energy is extremely significantly positively correlated with fat content (P<0.01), and extremely significantly negatively correlated with protein content (P<0.01). Protein and fat were negatively correlated (P<0.01). The correlations among the 17 individual indicators were complex and the information overlapped, which required further comprehensive analysis using multivariate statistical methods.

[0111] 4.3. Principal component analysis of quality indicators of flavored noodle products

[0112] Principal component analysis is to reduce the dimension of multiple indicators to simplify them into several independent comprehensive indicators that can retain most of the information reflected by the original indicators as much as possible, while reducing the characteristic dimension and minimizing information loss. It is suitable for screening characteristic quality evaluation indicators of seasoned noodle products. By performing principal component analysis on the measured values ​​of 17 quality indicators of seasoned noodle products, the variance contribution analysis table and scree plot of seasoned noodle products were obtained, see Table 4 and Figure 3 The absolute value of the loading value in Table 5 of the rotated component matrix was used to screen the characteristic quality indicators of seasoned noodle products.

[0113] Table 4 Total variance explained for flavored noodle products

[0114]

[0115]

[0116] Table 5 Principal component matrix of flavored noodle products

[0117]

[0118] The optimal number of principal components is determined by the variance contribution rate of eigenvalue λ>1. Figure 3It can be seen that the eigenvalues ​​of the first five principal components are greater than 1, and the contribution rates are 30.453%, 20.253%, 14.071%, 10.299%, and 8.61%, respectively. The cumulative contribution rate reaches 83.687%, which can reflect most of the information of the original indicators. The initial 17 quality indicators are fused into 5 unrelated principal components to achieve the purpose of data dimension reduction. The first five principal components are extracted to replace the original 17 indicators as the quality indicators for evaluating seasoned noodle products. The absolute value of the load value>0.5 is used to determine the quality indicators that affect the principal components. It can be seen from Table 5 that the first principal component mainly integrates chewiness, adhesiveness, resilience and hardness content, the second principal component mainly integrates cohesion, color difference, acid value and sodium content, the third principal component mainly integrates fat, energy and protein, the fourth principal component mainly integrates peroxide value, adhesion, elasticity and carbohydrates, and the fifth principal component mainly integrates water activity and chloride.

[0119] 4.4. Cluster analysis of quality indicators of seasoned noodle products

[0120] According to the PCA results, cluster analysis of the quality indicators of seasoned noodle products was performed using inter-group linkage and squared Euclidean distance. The indicators with stronger correlation among multiple indicators were clustered together first, and the indicators classified into one category were relatively independent. The cluster analysis results of 17 indicators of seasoned noodle products are shown in Figure 4 The results showed that when the Euclidean distance was greater than 0.9, the above 17 indicators were divided into four categories. The first category was hardness, adhesiveness, chewiness, resilience, energy, fat, color difference and acid value; the second category was carbohydrates and peroxide value; the third category was adhesion, elasticity and water activity; the fourth category was cohesion, chloride, protein and sodium.

[0121] 4.5. Screening of characteristic quality evaluation indicators for flavored noodle products

[0122] The correlation analysis of 17 quality indicators of flavored noodle products combined with principal component analysis and cluster analysis showed that there was a correlation between the indicators in each principal component. Therefore, representative indicators that are relatively important for the quality of flavored noodle products can be screened out as representative indicators of the principal component.

[0123] In the first principal component, hardness is significantly positively correlated with resilience, stickiness and chewiness, so hardness is selected as a characteristic quality evaluation index. In the second principal component, acid value is significantly positively correlated with color difference, significantly negatively correlated with sodium and extremely significantly negatively correlated with cohesion, and sodium is considered as an important indicator for the quality evaluation of flavored noodle products, so acid value and sodium are selected as characteristic quality evaluation indicators. In the third principal component, fat is considered to be an important factor in evaluating the quality of flavored noodle products, and fat is significantly correlated with protein and energy, so fat is selected as a characteristic quality evaluation indicator. In the fourth principal component, the most influential factors are adhesion and elasticity, and adhesion is significantly positively correlated with elasticity. The coefficient of variation of elasticity is greater than that of adhesion, indicating that the degree of dispersion between different sample indicators is high and the individual differences in the data are large, so elasticity is selected as a characteristic quality evaluation indicator. The fifth principal component has the greatest influence on water activity, so water activity is directly selected as a characteristic quality evaluation indicator. The second category in cluster analysis was divided into carbohydrates and peroxide value. Considering that these two indicators were not classified separately in principal component analysis, the peroxide value with a large coefficient of variation was selected as the characteristic quality evaluation indicator.

[0124] In summary, seven quality indicators were finally selected as characteristic quality evaluation indicators of flavored noodle products, namely hardness, elasticity, fat, acid value, sodium, water activity and peroxide value.

[0125] 5. Establish a quality evaluation system for seasoned noodle products

[0126] 5.1 Constructing ideal values ​​of characteristic quality evaluation indicators

[0127] 5.1.1 Ideal values ​​of sensory quality indicators of flavored noodle products

[0128] Clustering of flavored noodle products by sensory scores Figure 5It can be seen that when the Euclidean distance is 10, the 16 samples can be divided into three categories according to the sensory scores. The first category includes samples M4, M7, M9, M11, M13 and M15. The sensory scores of these samples are relatively high > 70 points. Analysis shows that the hardness and elasticity index ranges are mostly moderate, with hardness values ​​between 2.24-4.44N and elasticity values ​​between 1.13-1.97mm. Among them, the hardness value of sample M9 is the largest at 13.24N. It is speculated that on the one hand, due to its relatively low sodium content, the correlation shows that the sodium content is extremely significantly negatively correlated with the hardness. On the other hand, it may be because the sample is vacuum packed and the tissue morphology is relatively dense and thick, resulting in a relatively high hardness, but the elasticity value is moderate at 1.49mm, so the taste is good and the sensory score is high. The second category includes samples M1, M2, M3, M8, M10, M12 and M14, whose sensory scores are between 60 and 70 points. The elasticity index values ​​of these samples are either less than 1 or greater than 2, so the sensory scores are relatively low. The third category includes M5, M6 and M16. These samples have high hardness and elasticity index values, among which the hardness of M6 sample reaches 17.86N, so the sensory score is low.

[0129] By combining the sensory scores of flavored noodles with the distribution range of quality indicators that affect their sensory perception, it can be seen that hardness and elasticity indicators are neutral indicators. Too high or too low will affect the taste of flavored noodles. Therefore, the ideal value is determined by the indicator range of samples with higher sensory scores in cluster analysis, and the median values ​​of 3N and 1.5mm are selected as the ideal values ​​of hardness and elasticity, respectively.

[0130] 5.1.2 Ideal values ​​of nutritional quality indicators of flavored noodle products

[0131] The sample range of the fat index of seasoned noodle products is mainly concentrated between 22-28g / 100g. The balanced diet guideline 8 in the "Dietary Guidelines for Chinese Residents (2022)" recommends that the daily cooking oil intake of adults should not exceed 25g. Seasoned noodle products themselves are high-oil and high-salt foods. At present, Chinese people are increasingly advocating a low-fat, low-sodium healthy diet. Therefore, the ideal value should be selected with a higher sensory score and lower fat and sodium content. The first category of fat in the cluster ranges from 14-26.9g / 100g, and the sodium content ranges from 2260-2810mg / 100g. Therefore, the lowest fat content of 14g / 100g and the lowest sodium content of 2260mg / 100g are selected as the ideal values.

[0132] 5.1.3 Ideal values ​​of quality indicators for flavored noodle products

[0133] Acid value, peroxide value and water activity are all negative indicators. The smaller the measured value, the less likely the seasoned noodle products are to spoil, and the better their quality and storage properties. Therefore, the minimum value is selected as the ideal value.

[0134] In summary, the ideal values ​​of characteristic quality evaluation indicators of flavored noodle products are shown in Table 6.

[0135] Table 6 Ideal values ​​of characteristic quality evaluation indicators

[0136]

[0137] 5.2 Dimensionless Data Processing

[0138] Since the quality indicators of different seasoned noodle products have different dimensions and orders of magnitude, in order to eliminate the influence of different data dimensions on the establishment of the subsequent evaluation system, the original data is first initialized according to formula (1). The initialization method is the absolute value of the distance between each quality indicator value and the ideal value; the initialized indicator value (X' i )≥0, the closer the original index is to the ideal value, the smaller its initialized value is. In order to facilitate comprehensive evaluation, the index needs to be normalized according to formula (2).

[0139]

[0140] Where X i is the original data value of the i-th index of the sample; X0 is the ideal value of each quality index of the sample; X' i is the data value of the sample i-th indicator after initialization; X' imax is the maximum value of the data value after the i-th index of the sample is initialized; X i "The normalized data value of the i-th index of the sample.

[0141] The results of dimensionless processing of 7 characteristic quality evaluation indicators of 22 samples are shown in Table 7.

[0142] Table 7 Standardization results of index data of flavored noodle products

[0143] Sample No. water activity hardness elasticity Fat sodium Peroxide value Acid value M1 0.350 0.485 0.879 0.267 0.648 0.125 0.565 M2 0.991 0.904 0.403 0.267 0.779 0.275 0.362 M3 0.117 0.853 0.523 0.147 0.588 0.750 0.623 M4 0.058 0.903 0.752 0.280 0.234 0.400 0.594 M5 0.000 0.937 0.000 0.220 0.936 0.775 1.000 M6 0.350 0.000 0.624 0.133 0.286 0.950 0.000 M7 0.175 0.950 0.819 0.140 0.678 0.575 0.768 M8 0.641 0.961 0.262 0.113 0.000 1.000 0.913 M9 0.233 0.311 0.993 0.267 1.000 0.350 0.746 M10 0.233 0.907 0.342 0.267 0.745 0.800 0.572 M11 0.466 0.949 0.685 1.000 0.415 0.950 0.746 M12 0.233 0.959 0.396 0.413 0.851 0.675 0.761 M13 0.233 0.928 0.805 0.453 0.626 0.600 0.645 M14 0.466 0.927 0.302 0.860 0.604 0.425 0.428 M15 0.175 0.954 0.980 0.740 0.609 0.525 0.493 M16 0.175 0.995 0.000 0.727 0.620 0.375 0.522 N1 0.525 0.867 0.960 0.267 0.678 0.600 0.674 N2 0.117 0.814 0.007 0.973 0.484 0.625 0.478 N3 0.175 0.907 0.658 0.087 0.723 0.550 0.710 N4 0.350 0.914 0.752 0.000 0.744 0.000 0.420 N5 0.117 0.840 0.517 0.140 0.660 0.925 0.746 N6 0.175 0.886 0.805 0.427 0.689 0.150 0.601

[0144] 5.3 Establishment of a quality evaluation system for flavored noodle products based on analytic hierarchy process

[0145] 5.3.1 Establishment of a hierarchical model for the quality evaluation system of flavored noodle products

[0146] The hierarchical model of the quality evaluation system of flavored noodle products was established based on the analytic hierarchy process. Figure 6The hierarchical structure of the model is divided into four layers: the first layer is the target layer, which is the ranking of the comprehensive scores of the quality of seasoned noodle products; the second layer is the indicator layer, which is the three types of indicators that affect the quality of seasoned noodle products; the third layer is the sub-indicator layer, which is the evaluation indicators included in each type of quality indicator; the fourth layer is the program layer, which is the 16 types of seasoned noodle samples. The hierarchical analysis method combines qualitative description with quantitative analysis, and quantifies subjective judgment, making the research results more objective, accurate and effective.

[0147] 5.3.2 Construction of judgment matrix and consistency test results

[0148] In order to show the importance and feasibility of different indicators for comprehensive evaluation, it is necessary to judge the weight of each characteristic quality evaluation indicator. According to the evaluation of the importance of various factors affecting the quality of seasoned noodle products by experts, a judgment matrix is ​​established using the 1-9 scale method with reference to Table 8, as shown in Table 9, and the consistency of the judgment matrix is ​​checked to see if it meets the requirements. Then, the weight of each quality indicator ω is calculated based on the given judgment matrix. i , establish a quality evaluation system for flavored noodle products and conduct consistency inspections.

[0149] The calculation formula is as follows:

[0150] (1) Determine the product M of each row of the matrix i

[0151]

[0152] (2)M i The nth root of calculate

[0153]

[0154] (3) Eigenvector Normalization process to calculate weight ω i

[0155]

[0156] (4) Determine the maximum eigenvalue λ of the matrix max calculate

[0157]

[0158] (5) Calculation of consistency index CI

[0159]

[0160] Among them, a ij is the jth element in the i-th row, ω i is the indicator weight, n is the order of the judgment matrix, (Aω) iis the ith element of Aω, CR is the random consistency ratio, CI is the consistency index, and RI is the random consistency standard value.

[0161] Table 8 Element importance ratio table

[0162]

[0163]

[0164] Table 9 Judgment matrix and calculation results of characteristic quality evaluation indexes of flavored noodle products

[0165]

[0166] As shown in Table 9, in order to ensure the rationality and feasibility of the index weights and priority rankings obtained by the hierarchical analysis method, the judgment matrix was tested for consistency, where λmax = 7.1868; the random consistency standard value was queried, when n = 7, RI = 1.36; the consistency ratio CR and consistency index CI were calculated, and CI = 0.0311, CR = 0.0229 < 0.1, indicating that the judgment matrix has satisfactory consistency. According to the index weights, the quality evaluation system of seasoned noodle products is as follows:

[0167]

[0168] Where: Y is the comprehensive score of seasoned noodle products; X i " is the value of each quality index after dimensionless processing; ω ji For indicator X i " The corresponding weight.

[0169] 5.3.3 Comprehensive quality score of seasoned noodle products

[0170] The discrimination system constructed according to the hierarchical analysis method is:

[0171] Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7,

[0172] Wherein X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, and X7 represents acid value. The comprehensive scores of various seasoning noodle products calculated by the system established by the present invention are shown in Table 10.

[0173] Table 10 Comprehensive scores of flavored noodle products

[0174] Sample No. Comprehensive score Sorting Sample No. Comprehensive score Sorting M15 0.829 1 M3 0.582 9 M11 0.769 2 M14 0.581 10 M13 0.744 3 M2 0.572 11 M7 0.732 4 M10 0.561 12 M9 0.665 5 M8 0.493 13 M4 0.639 6 M5 0.478 14 M12 0.630 7 M16 0.469 15 M1 0.612 8 M6 0.330 16

[0175] Example 2 Verification of the Quality Evaluation System for Seasoned Noodle Products

[0176] Whether the establishment of the system is feasible needs to be further verified. In order to verify the accuracy of the flavored noodle product quality evaluation system established by the hierarchical analysis method in Example 1, 6 randomly selected samples were substituted into the flavored noodle product quality evaluation system and subjected to sensory evaluation. The system score and sensory score results are shown in Table 11.

[0177] Table 11 Sensory evaluation of flavored noodle products

[0178] Sample No. Comprehensive score Sorting Sample No. Sensory Rating Sorting <![CDATA[N1]]> 0.782 1 <![CDATA[N1]]> 82.2 1 <![CDATA[N6]]> 0.712 2 <![CDATA[N6]]> 75.1 2 <![CDATA[N3]]> 0.655 3 <![CDATA[N5]]> 69.7 3 <![CDATA[N4]]> 0.646 4 <![CDATA[N4]]> 68.4 4 <![CDATA[N5]]> 0.6 5 <![CDATA[N3]]> 64.0 5 <![CDATA[N2]]> 0.441 6 <![CDATA[N2]]> 48.6 6

[0179] The sensory scoring results and the system scoring results of Example 1 were fitted by regression analysis to obtain a linear regression equation y=0.0097x-0.0184 (R 2 =0.9067)(see Figure 7 The results showed that the sensory scoring results had a high degree of fit with the system scoring results of Example 1, reaching 0.9067, indicating that the quality evaluation system established by hardness, elasticity, fat, sodium, acid value, peroxide value and water activity content is suitable for the quality evaluation of seasoned noodle products.

[0180] Comparative Example 1: In order to verify the applicability of the quality evaluation system for flavored noodle products established by the analytic hierarchy process, 6 bread samples were randomly selected (detailed information is shown in Table 12) and substituted into the quality evaluation system for flavored noodle products and subjected to sensory evaluation. The system scores and sensory evaluation results are shown in Table 13.

[0181] Table 12 Bread sample information and data standardization results

[0182]

[0183]

[0184] Table 13 Comprehensive score and sensory score of bread

[0185] Sample No. Comprehensive score Sorting Sample No. Sensory Rating Sorting P4 0.588 1 P4 91.2 1 P5 0.431 2 P2 86.8 2 P1 0.402 3 P3 83.6 3 P2 0.371 4 P1 82.9 4 P3 0.339 5 P6 82.5 5 P6 0.195 6 P5 76.3 6

[0186] The bread sensory score results of Comparative Example 1 and the score results of the seasoned noodle product evaluation system of Example 1 were fitted by regression analysis to obtain a linear regression equation y=0.0111x-0.54(R 2 =0.1827)(see Figure 8 ). The results show that the sensory evaluation results of bread have a very low fit with the score results of the system of Example 1 of the present invention, which is only 0.1827, indicating that the quality evaluation system established by hardness, elasticity, fat, sodium, acid value, peroxide value and water activity content cannot be applied to the quality evaluation of bread, and the quality evaluation system of the present invention is only suitable for the quality evaluation of seasoned noodle products.

[0187] Comparative Example 2: In order to verify the rationality of the indicators of the quality evaluation system of seasoned noodle products established by the hierarchical analysis method, the seven indicators of hardness, elasticity, acid value, fat, sodium, peroxide value and water activity content were reduced to five indicators of hardness, fat, sodium, peroxide value and acid value. A judgment matrix was established based on the five indicators, as shown in Table 14, and the consistency of the judgment matrix was tested. The weight ω of each quality indicator was calculated by the square root method. i

[0188] Table 14 Judgment matrix and calculation results of characteristic quality evaluation indexes of flavored noodle products

[0189]

[0190] As shown in Table 14, in order to ensure that the index weights and priority rankings obtained by the hierarchical analysis method are reasonable and feasible, the judgment matrix is ​​tested for consistency, where λmax = 5.0330; the random consistency standard value is queried, when n = 5, RI = 1.12; the consistency ratio CR and the consistency index CI are calculated, and CI = 0.0082, CR = 0.0074 < 0.1, indicating that the judgment matrix has satisfactory consistency. According to the index weights, the quality evaluation system of the seasoned noodle products in comparative example 2 is:

[0191] Y=0.4799X1+0.1799X2+0.1799X3+0.0614X4+0.0988X5

[0192] Wherein X1 represents hardness, X2 represents fat, X3 represents sodium, X4 represents peroxide value, and X5 represents acid value.

[0193] The results of dimensionless processing of the five characteristic quality evaluation indicators of six randomly selected flavored noodle products are shown in Table 15.

[0194] Table 15 Results of data standardization of flavored noodle products

[0195] Sample No. hardness Fat sodium Peroxide value Acid value N1 0.867 0.267 0.678 0.600 0.674 N2 0.814 0.973 0.484 0.625 0.478 N3 0.907 0.087 0.723 0.550 0.710 N4 0.914 0.000 0.744 0.000 0.420 N5 0.840 0.140 0.660 0.925 0.746 N6 0.886 0.427 0.689 0.150 0.601

[0196] Similarly, 6 randomly selected flavored noodle product samples were substituted into the flavored noodle product quality evaluation system constructed in Comparative Example 2. The system scores and sensory score results are shown in Table 16.

[0197] Table 16 Comprehensive scores and sensory scores of flavored noodle products

[0198] Sample No. Comprehensive score Sorting Sample No. Sensory Rating Sorting N2 0.739 1 N1 82.2 1 N6 0.694 2 N6 75.1 2 N1 0.690 3 N5 69.7 3 N3 0.685 4 N4 68.4 4 N5 0.678 5 N3 64.0 5 N4 0.614 6 N2 48.6 6

[0199] The sensory scoring results of the seasoned noodle products in the present invention are fitted with the scoring results of the seasoned noodle product evaluation model in comparative example 2 by regression analysis, and a linear regression equation y=-0.0015x+0.7834(R 2 =0.1733)(see Fig. 9 ). The results show that the degree of fit between the sensory score results of the evaluation model established by 5 indicators in Comparative Example 2 and the system score results (0.1733) is less than the degree of fit between the sensory score results of the evaluation model established by 7 indicators in Example 1 and the system score results (0.9067). Therefore, the quality evaluation system established by 7 indicators of hardness, elasticity, fat, sodium, acid value, peroxide value and water activity content is more reasonable.

[0200] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for evaluating the quality of seasoned noodle products, characterized in that: Determine the characteristic quality evaluation index of the seasoned noodle product, and substitute the measured data X1 to X7 of the characteristic quality evaluation index into the following formula: Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7, In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, and X7 represents acid value; The quality of the seasoned noodle product is evaluated according to the calculated Y value, and the size of the Y value is positively correlated with the quality of the seasoned noodle product.

2. A quality evaluation system for seasoned noodle products, characterized in that: It includes data acquisition module, data processing module and quality evaluation output module; The data acquisition module inputs characteristic quality evaluation indicators of the seasoned noodle product, wherein the characteristic quality evaluation indicators include hardness, elasticity, fat, sodium, acid value, peroxide value and water activity; The data processing module is used to process the acquired characteristic quality evaluation indexes, and the processing method is performed using the following formula: Y=0.3741X1+0.2679X2+0.1076X3+0.1076X4+0.0431X5+0.0301X6+0.0695X7, In the formula, X1 represents elasticity, X2 represents hardness, X3 represents fat, X4 represents sodium, X5 represents peroxide value, X6 represents water activity, X7 represents acid value, and Y represents the comprehensive quality evaluation score; The quality evaluation output module outputs the quality evaluation comprehensive score obtained by processing by the data processing module.

3. The quality evaluation system according to claim 2, characterized in that: The seasoned noodle product is an instant convenience food made from wheat flour as the main raw material and added with food auxiliary materials and food additives.

4. A method for establishing a quality evaluation system according to any one of claims 2 to 3, characterized in that: The following steps are involved: The quality evaluation indexes of seasoned noodle products were selected for determination; Characteristic quality evaluation indicators were screened through correlation analysis combined with principal component analysis and cluster analysis; The analytic hierarchy process was used to determine the weights of characteristic quality evaluation indicators and to establish a quality evaluation system for seasoned noodle products.

5. The establishment method according to claim 4, characterized in that: The quality evaluation indicators include nutritional quality, processing quality and commodity quality.

6. The establishment method according to claim 5, characterized in that: The nutritional qualities include energy, protein, fat, carbohydrates and sodium; the processing qualities include hardness, adhesion, cohesion, elasticity, recovery, stickiness and chewiness; and the commercial qualities include color difference, water activity, chloride, acid value and peroxide value.

7. The establishment method according to claim 4, characterized in that: The principal component analysis determines the quality index affecting the principal component by taking the absolute value of the load value>0.

5.

8. The establishment method according to claim 4, characterized in that: The cluster analysis was performed based on the Euclidean distance > 0.

9.

9. The establishment method according to claim 4, characterized in that: The hierarchical analysis method determines the ideal value of the characteristic quality evaluation index of the seasoned noodle product according to the quality characteristics of the seasoned noodle product and the correlation analysis result.

10. Application of the quality evaluation system according to any one of claims 2 to 3 in the quality evaluation of flavored noodle products.

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