红外烘焙马铃薯工艺优化及营养品质分析  

Process optimization and nutritional quality analysis of infrared baked potato

作　　者：郭鑫 申慧珊 宋燕 张国权[1] GUO Xin;SHEN Hui-shan;SONG Yan;ZHANG Guo-quan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食与油脂》2022年第8期52-56,共5页Cereals & Oils

摘　　要：以马铃薯整薯为原料,以感官评分、糊化度、质构特性、色泽参数为指标,通过单因素试验和正交试验对红外烘焙马铃薯工艺进行优化。研究了加热温度、加热时间、块茎大小(以质量分数计)对烘焙马铃薯品质的影响。最终确定最佳工艺为加热温度180℃、加热时间40 min、块茎大小Ⅱ型(40~60 g)。营养分析表明,红外烘焙马铃薯的营养品质显著优于水煮熟化和汽蒸熟化产品。Using the whole potato as raw material,sensory score,gelatinization degree,texture characteristics and color parameters as indexes,the process of infrared baked potato was optimized by single factor test and orthogonal test.The effects of heating temperature,heating time,and tuber size(by weight)on the quality of baked potatoes were evaluated.Finally,the optimal production process was determined as follows:heating temperature 180℃,heating time 40 min,tuber size Ⅱ(40~60 g).Nutritional analysis showed that the nutritional quality of infrared baked potatoes was significantly better than that of water-cooked and steam-cooked products.

关 键 词：马铃薯 红外烘焙 工艺优化 品质分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]