基于主成分分析优化花生豆奶的稳定剂配方

以蔗糖酯、单甘酯、黄原胶和卡拉胶作为稳定剂，优化花生豆奶的复配稳定剂配方。采用均匀试验设计方案，以主成分分析法对试验指标降维，通过回归分析建立稳定剂用量与稳定性综合得分的数学模型。结果表明：降维得到的两个主成分累计贡献率为92.6%，能反映92.6%的试验数据变异；在试验范围内，蔗糖酯用量0.10%、单甘酯用量0.08%、黄原胶用量0.07%、卡拉胶用量0.02%时，稳定性综合得分较高，花生豆奶表现出良好的稳定性；各稳定剂的影响顺序为单甘酯＞黄原胶＞卡拉胶＞蔗糖酯。

Optimization of Stabilizer Formula for Peanut-Soybean Beverage by Principal Component Analysis

The formula of a complex stabilizer composed of monoglyceride, SE, xanthan gum and carrageenin in peanut-soybean beverage was optimized using uniform design and principal component analysis (PCA). A mathematical regression model describing stability score as a function of stabilizer components was established. The results showed that the cumulative contribution rate of two PCs was 92.6%, which could reflect 92.6% variation of experiment data. In the ranges studied, the highest integrative score was obtained at the conditions of 0.10% SE, 0.08% monoglyceride, 0.07% xanthan gum and 0.02% carrageenin, and the prepared beverage was stable. The descending order of the effects of stabilizer components was monoglyceride＞xanthan gum＞carrageenin＞SE.