不同类型甘薯最佳烹饪方式评价

本研究通过评价甘薯不同食用方式下食味品质，明确不同鲜食品种的最佳食用方式及其与各品质指标的相关性。以干率、蛋白质、淀粉含量均较低的两个品种冀粉2号、烟薯25和干率、淀粉、蛋白质含量均较高的两个品种冀薯8号、冀元1号为材料，选择2种烹饪方式（烤制和蒸制）对薯块进行处理，采用感官评价、TPA测试、气相色谱-质谱联用（GC-MC）等方式对烤制和蒸制甘薯的口感、质构和香味成分进行测定分析。结果表明：薯块硬度、弹性、粘附性、咀嚼性、胶粘性在两种食用方式之间差异较大。相关性分析：干率与烤和蒸薯的内聚性、咀嚼性呈正相关；与淀粉、还原糖、可溶性糖呈负相关；蛋白质与烤和蒸薯的硬度、内聚性、胶粘性、咀嚼性呈正相关；与淀粉、还原糖、可溶性糖、烤和蒸薯的回复性呈负相关；淀粉与还原糖、可溶性糖、烤和蒸薯的弹性、回复性呈正相关；烤和蒸薯的咀嚼性、胶粘性呈负相关；还原糖与可溶性糖、烤和蒸薯的弹性呈正相关；与烤和蒸薯的硬度、咀嚼性 、胶粘性呈负相关；营养特性与质地指标具有一定的相关性。薯块烤制和蒸制共检测出49种香气物质，冀粉2号、冀薯8号香味物质烤制比蒸制分别多11、8种，冀元1号、烟薯25香味物质烤制比蒸制分别少3、1种；感官评价得出冀粉2号、烟薯25烤制口感比蒸制口感好；冀薯8号、冀元1号蒸制口感比烤制好。综合得出：干率、蛋白质含、淀粉含量均较低品种冀粉2号、烟薯25适合烤制；干率、蛋白质、淀粉含量均较高品种冀薯8号、冀元1号适合蒸制。

Evaluation on the Best Cooking Methods of Different Types of Sweet Potatoes

This study evaluated the taste quality of sweet potatoes under different eating methods, and clarified the best eating methods of different fresh foods and their correlation with various quality indicators. Two varieties with lower dry rate, protein and starch content, Jifen 2 and Yanshu 25, and two varieties with higher dry rate, starch and protein content, Jishu 8 and Jiyuan 1, were used as materials. select 2 cooking methods (roasting and steaming) to process the potato pieces, using sensory evaluation, TPA test, gas chromatography mass spectrometry (GC-MC) and other methods to evaluate the taste, Determination and analysis of texture and aroma components. The results showed that the hardness, elasticity, adhesiveness, chewiness, and stickiness of potato pieces are quite different between the two ways of eating. Correlation analysis:drying rate is positively correlated with the cohesion and chewiness of roasted and steamed potatoes; it is negatively correlated with starch, reducing sugar, and soluble sugar; protein is positively correlated with the hardness, cohesion, stickiness, and chewiness of roasted and steamed potatoes; it is negatively correlated with starch, reducing sugar, soluble sugar, and the recovery of roasted and steamed potatoes; starch is positively correlated with reducing sugar, soluble sugar, the elasticity and resilience of roasted and steamed potatoes; the chewiness and stickiness of roasted and steamed potatoes are negatively correlated; reducing sugar is positively correlated with soluble sugar, the elasticity of roasted and steamed potatoes; is negatively correlated with the hardness, chewiness, and stickiness of roasted and steamed potatoes. Nutritional characteristics and texture indicators have a certain correlation. A total of 49 aroma substances were detected during the roasting and steaming of potato chunks. There were 11 and 8 more aroma substances in Jifen 2 and Jishu 8 than steamed, and Jiyuan 1 and tobacco 25 aroma substances were roasted. 3 and 1 less than steaming; Sensory evaluation showed that Jifen 2 and Yanshu 25 had a better roasted taste than steamed taste; Jishu 8 and Jiyuan 1 had a better steamed taste than roasted; Jishu No. 8 and Jiyuan No. 1 have a better steaming taste than roasting; comprehensively: Jifen 2 and Yanshu 25 are suitable for roasting with lower dry rate, protein and starch content; Jishu 8 and Jiyuan 1 are suitable for steaming with higher dry rate, protein and starch content.