[1]谢来超,沈群,张新艳,等.基于神经网络法对原料大豆豆腐加工特性的评价[J].大豆科学,2013,32(01):93-100.[doi:10.3969/j.issn.1000-9841.2013.01.022]
　XIE Lai-chao,SHEN Qun,ZHANG Xin-yan,et al.Evaluation on Tofu Processing Characteristics of Soybean Based on Neural Network[J].Soybean Science,2013,32(01):93-100.[doi:10.3969/j.issn.1000-9841.2013.01.022]
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基于神经网络法对原料大豆豆腐加工特性的评价

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年01期 页码: 93-100 栏目: 出版日期: 2013-02-25
Title:
Evaluation on Tofu Processing Characteristics of Soybean Based on Neural Network
文章编号:
1000-9841(2013)01-0093-05
作者:
谢来超;沈群;张新艳;郭顺堂
中国农业大学 食品科学与营养工程学院，北京 100083
Author(s):
XIE Lai-chao; SHEN Qun; ZHANG Xin-yan; GUO Shun-tang
College of Food Science and Nutrition Engineering，China Agricultural University，Beijing 100083,China
关键词:
大豆; 豆腐; 神经网络; 评价方法
Keywords:
Soybean; Tofu; Neural network; Evaluation method
分类号:
TS205
DOI:
10.3969/j.issn.1000-9841.2013.01.022
摘要:
以51种大豆为原料,对大豆理化指标与豆腐品质指标进行相关性分析,然后以显著相关的大豆理化指标为输入,豆腐品质指标为输出,建立基于神经网络法的原料大豆的豆腐加工特性评价方法。结果表明:大豆可溶性蛋白含量与豆腐产量(r=0.743)呈极显著正相关;粗蛋白含量与豆腐的黏附性(r=0.481)和弹性(r=0.456)呈显著正相关;豆腐硬度与总固形物含量(r=0.466)呈显著相关性,与滴定酸度(r=-0.478)呈显著负相关;建立的神经网络预测模型,相对较准确地预测了不同大豆品种加工成豆腐的加工特性,产量、硬度和弹性的预测相对误差分别为1.046%、3.05%和8.49%。
Abstract:
A novel method of tofu processing characteristics of soybeans was established by analyzing the correlation between soybean cultivar’s physical-chemical characteristics and tofu qualities.The method was based on neural network,where significant correlational characteristics as input and tofu qualities as output.The results indicated that soluble protein content significantly positive-correlated with yield(r=0.743,p<0.01）,raw protein content significantly positive-correlated with adhesive（r=0.481，p<0.05）and springness(r=0.456,p<0.05)，while yield had significant correlation with total solid(r=0.466,p<0.05)and titratable acidity(r=-0.478,p<0.05).Tofu qualities made from different soybean cultivars were accurately predicted by the established neural network.Comparing to the experiment data,the relative error of yield,hardness and springiness of predicition data were 1.046%,3.05% and 8.49%,respectively.

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备注/Memo

第一作者简介：谢来超（1988-），男，在读硕士，研究方向粮食油脂与植物蛋白。E-mail：ben_moody@163.com。

通讯作者：郭顺堂（1962-），男，教授，博士生导师，主要从事蛋白质加工利用研究。E-mail:shuntang@cau.edu.cn。

更新日期/Last Update: 2013-02-20