漂烫对速冻薯条品质及淀粉糊化度的影响研究  

Blanching effect on frozen french fries quality and starch gelatinization degree

作　　者：郭楠[1] 叶金鹏[1] 林亚玲[1] 杨延辰[1] 刘斌[1] 谢安[1] 杨炳南[1] 王赛[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《食品科技》2014年第9期186-191,共6页Food Science and Technology

基　　金：国家马铃薯产业技术体系项目(CARS-10-P23)

摘　　要：研究以夏波蒂为原料,利用两种漂烫工艺制备速冻薯条,采用感官评价评定薯条品质。为获得高品质的薯条,首先测定鲜薯的理化成分(水分、淀粉、还原糖);其次探究预热、漂烫工艺对薯条淀粉糊化度的影响;最后测定不同漂烫工艺下漂烫水的糖度。以薯条品质、淀粉糊化度及漂烫水糖度为评价指标,对漂烫工艺进行参数优化,得到最佳的漂烫工艺参数:85℃漂烫6 min而后75℃漂烫20 min。在此条件下薯条淀粉完全糊化,薯条炸后的感官评分高达95。研究结果表明:漂烫工艺对薯条品质有影响;随着漂烫时间和温度的增加,薯条的糊化度增大,漂烫水的糖度升高;高温短时与低温长时相结合的两步漂烫工艺更合理,该研究结果为薯条漂烫工艺的研究提供理论依据和技术支持。In this study, Shepody was selected as raw material, using two step blanching processing to produce frozen-french fries, through sensory evaluation appraise french fries quality. In order to obtain high-quality French fries, firstly, measured the physical and chemical composition of fresh potato （moisture, starch, reducing sugar） and secondly, investigated the effects of preheating and two steps of blanching on chips starch gelatinization degree, finally, measured the sugar degree of blanching water under different blanching process. With french fries quality, starch gelatinization degree and blanching water sugar degree as evaluation indicator, so as to optimize two step blanching process parameters. The optimized method of two step blanching was blanching at 85 % for 6 rain, then at 75 % for 20 min. Under this condition, the starch of french fries completely gelatinized and sensory score of fried fries reached up to 95. The results showed that： blanching process had a great effect on the quality of French fries. With increasing of the blanching time and temperature, the gelatinization degree of fries and sugar degree of blanching water augmented. Combination of high temperature short time and low temperature long time, namely two-step process was regarded as reasonable blanching process. The research results can provide the theoretic basis and technical support for the study of french fries＇ blanching process.

关 键 词：速冻薯条 漂烫 工艺 品质 淀粉糊化度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]