不同加工方式对青薯9品质的影响  

Effects of Different Processing Methods on the Quality of Qingshu No.9

作　　者：宋国庆[1] 徐瑞兰 吴庆 辛世华 SONG Guoqing;XU Ruilan;WU Qing;XIN Shihua(Ningxia Vocational Technical College of Industry&Commerce,Yinchuan 750021,China;Yinchuan Vocational&Technical College,Yinchuan 750021,China;School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏工商职业技术学院,宁夏银川750021 [2]银川职业技术学院,宁夏银川750021 [3]宁夏大学食品科学与工程学院,宁夏银川750021

出　　处：《食品安全导刊》2023年第34期136-138,168,共4页China Food Safety Magazine

基　　金：宁夏回族自治区自然科学基金(2021AAC03250);宁夏回族自治区青年拔尖人才培养工程;宁夏工商职业技术学院应用技术研发项目(NXGSYFZX2020003)。

摘　　要：本文选择6种加工方式(冷冻、煮、蒸、烤、炸和微波)加工鲜切的青薯9号,从营养指标(淀粉、粗蛋白、维生素C、干物质、还原糖)和质构性质方面进行了分析。结果发现,青薯9号马铃薯更适合使用水煮加热方法,微波、水煮能够较好地保留马铃薯自身的抗坏血酸和总酚,使食物的抗氧化性质突出;且水煮能更快使淀粉糊化,软糯口感提升明显。本研究可为青薯9号产品的开发提供一定的理论基础。This article selects six processing methods(freezing,boiling,steaming,roasting,frying,and microwave)to process fresh cut Qingshu No.9,and analyzes its nutritional indicators(starch,crude protein,vitamin C,dry matter,reducing sugar)and texture properties.It was found that the Qingshu No.9 potato was more suitable for boiling and heating.Microware and steaming can better retain the ascorbic acid and total phenols of the potato itself,highlighting the antioxidant properties of the food.Boiling can accelerate the starch gelatinization and significantly improve the soft and glutinous taste.This study can provide a certain theoretical basis for the development of Qingshu No.9 product.

关 键 词：青薯9号 烹饪方法 质地分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]