酸处理对烤马铃薯条品质的影响  

Effects of Acid Treatment on Quality of Baking Potato Strips

作　　者：胡冰冰 刘淼 曹赓 陈学亭 温成荣[1] Hu Bingbing;Liu Miao;Cao Geng;Chen Xueting;Wen Chengrong(School of Food Science and Technology,National Engineering Research Center of Seafood,Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034;Zhejiang Baby Greedy Food Technology Co.,Ltd.,Hangzhou 310020)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术中心,海洋食品精深加工关键技术省部共建协同创新中心,大连116034 [2]浙江宝宝馋了食品科技有限公司,杭州310020

出　　处：《中国粮油学报》2023年第11期180-187,共8页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401304)。

摘　　要：为了改善烤马铃薯条品质,选用不同质量分数的柠檬酸、苹果酸、醋酸溶液预处理马铃薯条,通过测定烤后马铃薯条的质构、水分分布等品质指标以探究酸处理对烤马铃薯条的作用规律。结果表明,酸浸泡处理减缓了烤制对马铃薯细胞的破坏,烤马铃薯条的孔隙减少,硬度升高。质量分数越高,烤马铃薯条失重率越大(P<0.05),水分流失越严重,体积分数为2%的醋酸处理5 h失重率为(57.83±1.49)%;随浸泡时间的延长,烤马铃薯条硬度和剪切力均增加(P<0.05),浸泡5 h时微观结构最为致密;柠檬酸和苹果酸浸泡有助于烤马铃薯条产生花香味和蘑菇味。To explore the effect of acid treatment on the baking quality of potato strips,the potato strips were soaked with different mass fractions of citric,malic and acetic acid.The texture,moisture distribution and other qualities of baked potato strips were measured.The results indicated that the acid soaking treatment inhibited the damage of potato cells,the porosity of baked potato strips decreased,and the texture became hard.The higher the mass fraction,the greater the weight loss rate was(P<0.05)and the more serious the water lost.After treatment with 2%acetic acid for 5 h,the weight loss rate was(57.83±1.49)%.The hardness and shear force of baked potato strips increased with soaking time(P<0.05)and the microstructure was the densest when soaked for 5 h.Soaking in citric and malic acid helped the baked potato strips to produce flower flavor and mushroom flavor.

关 键 词：烤马铃薯条 酸处理 质构 风味 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]