马铃薯水焯介质的选择及工艺研究

本文首先通过单因素试验,以马铃薯中的VC含量、干物质溶出率、感官性状以及马铃薯的质构脆性为指标,对水、1%乙酸溶液、1%食盐溶液、1%小苏打溶液四种马铃薯水焯介质进行了选择,选择了食盐及乙酸两种介质,对两种介质的溶液浓度范围进行了初步研究。最后,采用三元二次通用旋转回归试验,以马铃薯中的VC含量为指标,对分别以食盐、小苏打两种物质为介质的马铃薯水焯工艺条件进行了研究。研究结果表明以食盐(NaCl)为介质水焯马铃薯的最佳工艺条件为:食盐溶液浓度0.3%,在料液比1:3条件下水焯4.5min。以乙酸(CH3COOH)为介质水焯马铃薯的最佳工艺条件为:乙酸溶液浓度0.045%,在料液比为1:3条件下水焯5min。在此条件下不仅马铃薯中的VC得到了有效的保护,而且马铃薯的食用品质也达到了较佳水平,以食盐和乙酸(食醋)为介质水焯的马铃薯可适用于不同菜肴。

Research on Potato Quality Improvement by Optimum Liquid Media Pre-Boiling of Potato

In this study, the four media in quick boiling of potato i.e., Pure water or 1%CH3COOH or 1%NaCl or 1%NaHCO3were assayed respectively by method of single factor experiment. Finally, rotate regression experiment for the boiled potato wascarried out. The target was the VC of potato and crisp. The technology was studied and the optimum conditions were: for NaClmedium 0.3% NaCl, the ratio of potato and media 1 to 3, and boiling time 4.5min;and for CH3COOH medium 0.045%CH3COOH,the ratio between potato and acid 1 to 3, and boiling time 5min. In these conditions, not only the VC of potatowas well protected, but also the edible quality was achieved at a better level. The potato of quick boiling by NaCl or CH3COOHcould be cooked for various dishes.