速冻马铃薯条加工工艺技术的研究进展  

Research Progress of Processing Technology for Frozen French Fries

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

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《农机化研究》2014年第11期261-264,共4页Journal of Agricultural Mechanization Research

基　　金：国家马铃薯产业技术体系项目(CARS-10-P23)

摘　　要：与欧美发达国家相比,我国速冻薯条在实际生产过程中存在工艺技术落后、质量及出品率低等问题,加工工业技术有待研究。为此,主要阐述了速冻马铃薯条生产过程中品种的选择及贮藏、预处理、调理、干燥、预油炸5个方面的研究进展及优化选取的工艺结果,并针对速冻薯条的评价指标、影响因素进行总结分析,以期为速冻马铃薯条的生产提供参考依据及改善建议。经归纳分析发现,原料是影响速冻薯条品质的首要因素;主要加工工段对速冻薯条品质的影响是交互的。Compared with the developed occidental world,the process of frozen French-fried Potatoes in China is expected to get improved in its underdeveloped technology,low quality and yield.Further research is needed.The essay mainly explores the advances on how to select and store,pretreat,condition,dry and pre-fry potatoes in the process,as well as how to optimize the selection.It analyzes the evaluation index and the affecting factors of the frozen French-fried Potatoes,which might make some reference and proposal to the process.By analysis,we find that raw materials is the primary factor that affects the quality of frozen french-fried Potatoes and main processing section effect on the quality of frozen French-fried Potatoes is interactive.

关 键 词：速冻马铃薯条 研究进展 品质 工艺技术 

分 类 号：S233.5[农业科学—农业机械化工程]