| 紫色马铃薯薯条生产工艺的研究 |
| |
| 引用本文： | 黄洪媛,秦礼康. 紫色马铃薯薯条生产工艺的研究[J]. 食品工业科技, 2012, 33(4): 269-273,277 |
| |
| 作者姓名： | 黄洪媛 秦礼康 |
| |
| 作者单位： | 贵州大学生命科学学院,贵州贵阳,550025 |
| |
| 基金项目： | 贵州省科技重大专项(黔科合重大专项[2008]6009号);六盘水市科技局项目(52020-07-008) |
| |
| 摘 要： | 以紫色马铃薯为原料,对丙烯酰胺含量低,色素保留较好的紫色马铃薯薯条生产工艺进行研究,得到最佳工艺为烫漂处理+微波真空冷冻。烫漂处理中最优护色剂组合为L-半胱氨酸浓度0.08%、柠檬酸浓度0.1%、氯化钙浓度125×10-6g/mL,浸泡时间10min;最佳烫漂温度70℃;烫漂时间5min。该工艺成品中未检出丙烯酰胺,色泽(E值)可降低到92.8739±5.3234。
|
| 关 键 词： | 紫色马铃薯 薯条 生产工艺 |
Study on the processing technique of purple potato french fries |
| |
| HUANG Hong-yuan,QIN Li-kang. Study on the processing technique of purple potato french fries[J]. Science and Technology of Food Industry, 2012, 33(4): 269-273,277 |
| |
| Authors: | HUANG Hong-yuan QIN Li-kang |
| |
| Affiliation: | *(College of Life Sciences,Guizhou University,Guiyang 550025,China) |
| |
| Abstract: | Scalding combined with microwave vacuum freezing was the best processing technique to purple potato french fries from the purple potato,which had low acrylamide and better pigment reservation.Results showed that the pigment of purple potato french had been maintained well when coloring protected in 0.08% L-cysteine+0.1% citric acid+125×10-6g/mL CaCl2 for 10min and scalded in 70℃ for 5min.Acrylamide were not be discovered in the purple potato french fries which produced by the processing technique,the pigment(E) could be reduced to 92.8739±5.3234. |
| |
| Keywords: | purple potato french fries processing technique |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
