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| 不同预处理对马铃薯片浸渍速率及感官品质的影响 | |
| 引用本文： | 徐德峰,张卫明,孙晓明,吴素玲. 不同预处理对马铃薯片浸渍速率及感官品质的影响[J]. 食品工业科技, 2007, 0(5): 98-99 |
| 作者姓名： | 徐德峰 张卫明 孙晓明 吴素玲 |
| 作者单位： | 1. 南京农业大学食品科技学院,江苏南京,210095 2. 南京农业大学食品科技学院,江苏南京,210095;南京野生植物综合利用研究院,江苏南京,210042 3. 南京野生植物综合利用研究院,江苏南京,210042 |
| 摘 要： | 采用理化测定和感官评定相结合的方法考察了烫漂、冷冻、微波干燥、烫漂+冷冻四种预处理方式对马铃薯片在麦芽糊精溶液中的浸渍速率及感官品质的影响。结果表明,以45%的糊精溶液为浸渍液,在45℃下进行浸渍,烫漂+冷冻的预处理方式浸渍速率最大,在30min时即已达最大浸渍量的80%,基本满足工艺要求;经此处理浸渍后的薯片外形平整饱满,色泽浅黄半透明,质感厚实。烫漂+冷冻的预处理方式可作为马铃薯脆片加工中浸渍工序的最佳预处理措施。 |
| 关 键 词： | 马铃薯片 浸渍速率 感官品质 |
| 文章编号： | 1002-0306(2007)05-0098-03 |
| 修稿时间： | 2006-10-20 |
Effect of different pretreatments on the infusing rate and sensory quality of potato chips |
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| Xu Defeng et al. Effect of different pretreatments on the infusing rate and sensory quality of potato chips[J]. Science and Technology of Food Industry, 2007, 0(5): 98-99 | |
| Authors: | Xu Defeng et al |
| Affiliation: | Xu Defeng et al |
| Abstract: | The influence of different pretreatments (i.e. water-blanching, freezing, freezing combined with water-blanching, and microwave drying) on infusing rate and sensory quality of potato chips was investigated in this paper. The result shows that potato chips treated by freezing combined with water-blanching presented the fastest infusing rate, which reached 80% of total infused mass within the first 30mins, which can basically meet the processing requirements. Moreover, this pretreatment resulted in better sensory characteristics such as favorable shape, translucent color and moderate texture. Obviously the combined treatment by water-blanching and freezing is the optimal way for the infusing process of potato chips. |
| Keywords: | potato chips infusing rate sensory quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |