基于质构分析的薯干加工工艺对比研究  

Comparative study on processing technology of dried sweet potato based on texture analysis

作　　者：樊镇棣[1] FAN Zhendi(Shandong Business Institute, Yantai 264670)

机构地区：[1]山东商务职业学院,烟台264670

出　　处：《食品科技》2019年第3期108-112,共5页Food Science and Technology

摘　　要：通过对传统普通薯干生产工艺、客家倒蒸生产工艺、改良倒蒸生产工艺生产的薯干进行质构分析、微观结构分析及感官评定对比研究,比较倒蒸次数、护色处理对薯干感官质构的影响。改良后的三倒蒸护色工艺加工后的薯干,其硬度、弹性、黏性、胶性、咀嚼性等质构性质有较大变化,相较传统普通薯干生产工艺和客家倒蒸工艺,产品的感官质量和货架期质量有明显提高。Through texture analysis, microcosmic construction analysis and sensory evaluation of dried potatoes produced by traditional production technology, Hakka two-step steaming technology and improved three-step steaming technology, the effects of steaming times and color protection treatment on sensory texture of dried potatoes were compared. The texture properties of dried potatoes processed by the improved three-step steaming and color-protecting process changed greatly, such as hardness,elasticity, stickiness, gumminess and chewiness. Compared with the traditional production process of dried potatoes and Hakka two-step steaming process, the sensory quality and shelf-life quality of dried potatoes were significantly improved.

关 键 词：薯干 质构分析 倒蒸 客家倒蒸 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]