热烫对希森6号马铃薯鲜切薯条色泽和质构的影响  

Study on the Effects of Blanching on Color and Texture of Fresh Cut Potato Chips of Xisen 6

作　　者：胡柏耿 孙莎莎 姜启兴[3,4] 唐小航 陈婉雯 HU Bai-geng;SUN Sha-sha;JIANG Qi-xing(Laoling Xisen Potato Industry Group Co.,Ltd.,Laoling,Shandong 253600;National Engineering Research Center for Potato,Laoling,Shandong 253600;School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122;Jiangsu Collaborative Innovation Center for Food Safety and Quality Control,Wuxi,Jiangsu 214122)

机构地区：[1]乐陵希森马铃薯产业集团有限公司,山东乐陵253600 [2]国家马铃薯工程技术研究中心,山东乐陵253600 [3]江南大学食品学院,江苏无锡214122 [4]江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《安徽农业科学》2021年第2期175-178,182,共5页Journal of Anhui Agricultural Sciences

基　　金：国家重点研发计划项目(2016YFD0401303,2018YFD02008-1005);山东省国际科技合作示范基地项目(2017JHZ001);2017年山东省农业良种工程项目(2017LZGC001,2017LZN002)。

摘　　要：[目的]研究热烫灭酶处理对薯条色泽及质构的影响。[方法]测定不同热烫条件下薯条的中心温度、多酚氧化酶(PPO)活性,以确定灭酶条件;测定不同热烫条件下薯条的褐变度、色差及全质构指标,以确定热烫对薯条色泽及质构的影响。[结果]在85℃热烫120 s、在90和95℃热烫90 s可灭活多酚氧化酶。热烫初期,褐变度增大,此后随着热烫时间的延长而快速下降。在不同温度下热烫薯条的L^*值和b^*值均先降低后升高,最后趋于稳定,在30 s时达到最低点,L^*值从70降至50再升至70左右,b^*值从33降至15再升至30左右;a^*值先从3升至6再降至-3左右后趋于稳定,在30 s时达到最高点;在85、90、95℃下热烫温度下薯条色泽趋于稳定的时间分别为120、90和90 s。加热会使薯条的硬度和咀嚼性下降,黏着性上升,在85、90、95℃下热烫至达到灭酶条件后薯条的硬度分别为对照组的57.69%、55.65%和55.80%,咀嚼性分别为对照组的48.16%、56.97%和56.26%,此后保持稳定。[结论]热烫对鲜切薯条的灭酶效果良好,热烫后薯条的褐变度较小,灭酶后薯条的色泽接近于鲜切薯条,灭酶后再延长热烫时间对薯条色泽和质构的影响不显著,可根据工艺需要适当延长热烫时间。[Objective]To study the effects of blanching and enzyme treatment on the color and texture of potato chips.[Method]The centeral temperature and polyphenol oxidase activity of potato chips were measured under different blanching conditions to determine the enzyme killing conditions.The browning degree,color difference and total texture indices of potato chips under different blanching conditions were determined to study the effects of blanching on the color and texture of potato chips.[Result]PPO could be inactivated by scalding at 85℃for 120 s,90 and 95℃for 90 s.At the beginning of scalding,the browning degree increased,and then decreased rapidly with the prolongation of scalding time.At different temperatures,L^*value and b^*value of the hot fries first decreased and then increased,and finally became stable.They reached the lowest point at 30 s,L^*value firstly decreased from 70 to 50 and then increased to about 70,and b^*value decreased from 33 to 15 and then increased to about 30.a^*value firstly increased from 3 to 6 and then decreased to about-3 and then became stable,it reached the highest point at 30 s.At 85,90 and 95℃,the time of color stabilization was 120,90 and 90 s respectively.The hardness and chewability of potato chips decreased and the adhesiveness increased when they were heated to 85,90 and 95℃respectively.The hardness of potato chips was 57.69%,55.65%and 55.80%of those in the control group,and the chewability was 48.16%,56.97%and 56.26%of those in the control group,respectively,and then remained stable.[Conclusion]Blanching had a good effect on inactivating enzyme in fresh cut potato chips.The browning degree of the chips after blanching was small.The color of the chips after inactivating enzyme was similar to that of fresh cut potato chips.Prolonging the blanching time after inactivating enzyme had no significant effect on the color and texture of the chips.The blanching time could be appropriately prolonged according to the needs of the technology.

关 键 词：鲜切薯条 热烫 多酚氧化酶 色泽 质构 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]