基于变异系数法对不同干燥方法马铃薯全粉复合面条品质的评价

0.201), cold air drying (comprehensive score of −0.062), and infrared drying (comprehensive score of −0.701). Accordingly,
heat pump drying is the best drying method.
文章编号：1002-6630（2020）01-0048-07
引文格式：
李叶贝, 任广跃, 屈展平, 等. 基于变异系数法对不同干燥方法马铃薯全粉复合面条品质的评价[J]. 食品科学, 2020,
41(1): 48-54. DOI:10.7506/spkx1002-6630-20181130-357.
proportion. The results of the comprehensive evaluation showed that the quality of the composite noodles dried by heat
pump drying was the best (comprehensive score of 0.239), followed sequentially by hot air drying (comprehensive score of
Abstract: In order to select a suitable drying method for composite wheat-potato noodles, this study evaluated and compared
the effects of four drying methods of heat pump drying, hot air drying, cold air drying and infrared drying on the drying
收稿日期：2018-11-30 基金项目：国家自然科学基金面上项目（31671907）；河南省高校科技创新团队支持计划项目（16IRTSTHN009）；
(1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)
48 2020, Vol.41, No.01
食品科学
※基础研究
基于变异系数法对不同干燥方法马铃薯全粉 复合面条品质的评价
李叶贝1，任广跃1,2,*，屈展平1，段 续1,2，张乐道1,2，卢映洁1,2
（1.河南科技大学食品与生物工程学院，河南 洛阳 471023； 2.食品加工与安全国家实验教学示范中心，河南 洛阳 471023）
摘 要：为选择一种较为适合复合面条的干燥方法，本实验以马铃薯全粉和小麦粉为原料制成复合面条，通过热 泵干燥、热风干燥、冷风干燥、红外干燥4 种方法对其进行干燥，并对其各个指标进行测定，利用变异系数法获取 4 种干燥方法的综合评分，确定最佳干燥方式。结果表明：干燥方式对各指标的影响显著（P＜0.05），断条率、 吸湿性、干燥能耗、烹调损失率和咀嚼性这5 个指标所占权重较大；其中，断条率的权重最大。综合评分结果表 明：热泵干燥的复合面条品质最优（综合评分：0.239），其次是热风干燥（综合评分：0.201），冷风干燥次之 （综合评分：－0.062），红外干燥的复合面条品质最差（综合评分：－0.701）。在此实验条件下，热泵干燥的复 合面条品质最好，因此热泵干燥为最佳的干燥方法。 关键词：干燥方式；复合面条；品质；变异系数法；综合评分
Keywords: drying method; composite noodles; quality; coefficient of variation; comprehensive score
DOI:10.7506/spkx1002-6630-20181130-357
中图分类号：TS201.1
文献标志码：A
Evaluating the Quality of Noodles Incorporated with Potato Flour Dried by Different Drying Methods Based on Coefficient of Variation
LI Yebei1, REN Guangyue1,2,*, QU Zhanping1, DUAN Xu1,2, ZHANG Ledao1,2, LU Yingjie1,2
characteristics, quality attributes and microstructure of noodles. Overall evaluation scores of the four drying methods
were obtained based on coefficient of variation. The results showed that the drying methods had significant influence on
all investigated parameters (P < 0.05), and breaking rate, hygroscopicity, drying energy consumption, cooking loss rate
and chewiness accounted for a larger proportion of the overall evaluation, with ing rate contributing to the largest