马铃薯薯条加工品质影响因素概述  

An Overview of Factors Affecting the Processing Quality of French Fries

作　　者：杨妍[1] 白建明[1] 姚春光[1] 李先平[1] YANG Yan;BAI Jianming;YAO Chunguang;LI Xianping(Industrial Crop Research Institute,Yunnan Academy of Agricultural Sciences,Kunming,Yunnan 650205,China)

机构地区：[1]云南省农业科学院经济作物研究所

出　　处：《作物研究》2020年第1期91-96,共6页Crop Research

基　　金：国家重点研发计划项目(2017YFE0104700);云南省现代农业产业技术体系建设项目(2019KJTX003)

摘　　要：主要围绕影响马铃薯薯条加工品质的因素,重点阐述了马铃薯薯条颜色、质地和丙烯酰胺含量三个方面对马铃薯薯条品质的影响。经分析发现,马铃薯品种是影响薯条加工颜色、质地和丙烯酰胺含量的决定性因素。马铃薯新品种的开发和商业化是一个漫长的过程,但将是提高薯条品质有效的方法,也会为减少丙烯酰胺含量提供有效的解决方案。The effects of color,texture and acrylamide content on the quality of potato chips were discussed focusing on the factors affecting the processing quality of French fries.It was found that potato variety was the decisive factor that affecting the color,texture and acrylamide content of French fries.The development and commercialization of new potato varieties is a long process,but it may be an effective way to improve the quality of French fries,or it may eventually provide an effective solution for reducing acrylamide.

关 键 词：马铃薯 薯条 加工品质 影响因素 

分 类 号：S532.099[农业科学—作物学]