2种加工方法对美国引进薯条加工型品种感官品质的影响  

Effects of 2 processing methods on sensory quality of French fries processing varieties imported from the United States

作　　者：杨妍[1] 尹自友[1] 蒋伟 包丽仙[1] 梁淑敏[1] 霍超 李先平[1] YANG Yan;YIN Zi-You;JIANG Wei;BAO Li-Xian;LIANG Shu-Min;HUO Chao;LI Xian-Ping(The Industrial Crop Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,China)

机构地区：[1]云南省农业科学院经济作物研究所,昆明650205

出　　处：《食品安全质量检测学报》2020年第8期2575-2580,共6页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2017YFE0104700)。

摘　　要：目的以从美国引进的薯条加工型品种或品系为实验对象,比较漂烫预油炸加工法和直接油炸加工法2种加工方法对其感官品质的影响。方法采用漂烫预油炸加工法和直接油炸加工法对其加工,采用感官评价的方法比较2种加工方法对薯条感官品质的影响。结果漂烫预油炸法与直接油炸法相比,在外观指标和总体评分上均有显著性差异(P<0.05),而在其他指标均无显著性差异,且2种方法对外观、湿度、外壳和内部表现4个指标的影响趋势大致相同。结论漂烫预油炸方法与直接油炸方法相比,改进了外观色泽,但并未改变薯条的其他加工性状,在加工薯条品种筛选的过程中推荐使用该方法。Objective To compare the effects of 2 processing methods,blanching pre-frying processing method and direct frying processing method on the sensory quality of French fries imported from the United States.Methods French fries were processed by blanching pre-frying and direct frying.Sensory evaluation was used to compare the effects of the 2 processing methods on the sensory quality of the chips.Results There was significant difference in appearance index and overall score between blanching pre-fried method and direct-fried method(P<0.05),but there was no significant difference in other indexes.And the influence trend of the 2 methods on the 4 indicators of appearance,moistness,exterior shell and internal appearance was roughly the same.Conclusion Compared to the direct frying method,the blanching pre-frying method improves the appearance and color,but does not change other processing characteristics of French fries,which is recommended in the process of screening for processed fries.

关 键 词：薯条 美国引进 漂烫预油炸法 直接油炸法 感官品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]