青海省马铃薯品种(系)用于油炸薯条加工的适宜性及品质分析  

Analyzing the Suitability and Quality of Potato Varieties(lines)from Qinghai Province for the Production of Fried Potato Fries

作　　者：张青青 邝吉卫 党斌[2,3] 杨希娟[2,3] ZHANG Qing-qing;KUANG Ji-wei;DANG Bin;YANG Xi-juan(College of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016,China;Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau,College of Agricultural and Forestry Sciences,Qinghai University,Xining,Qinghai 810000,China;Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization,Qinghai Academy of Agricultural and Forestry Sciences,Xining,Qinghai 810000,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学农林科学院青海省青藏高原农产品加工重点实验室,青海西宁810000 [3]青海省农林科学院青藏高原种质资源研究与利用实验室,青海西宁810000

出　　处：《粮油食品科技》2024年第4期152-160,共9页Science and Technology of Cereals,Oils and Foods

基　　金：青海省科技厅创新平台建设项目(2022-ZJ-T04)。

摘　　要：为分析青海省不同品种(系)的马铃薯在油炸薯条品质上的差异,筛选出适宜用于加工油炸薯条的马铃薯品种(系),通过选取21个具有代表性的马铃薯品种(系)作为原料,进行油炸薯条加工,对其基础营养指标和品质特性进行评估,结合主成分分析、相关性分析和迭代聚类对油炸薯条进行加工适宜性评价。结果表明:青海省不同品种(系)的马铃薯在营养指标上存在显著差异。主成分分析获得了5个主成分,累计方差贡献率达到86.43%。通过迭代聚类的综合得分筛选出适宜加工油炸薯条的马铃薯品种(系)分别为青薯15号、青薯14号和青11-2-9。对其食用品质进行分析发现,油炸薯条口感外酥里嫩(感官评分为62~73分),咀嚼性良好(52~53分),色泽明亮(a^(*)值为4.0~6.5),评价结果与实际应用现状相符。有助于青海省马铃薯加工的高效利用,满足消费需求,为马铃薯品质改良和专用品种选育提供理论依据。The objective of this study was to assess the differences in the quality of fried potato fries across various potato varieties(lines)in Qinghai Province,as well as to identify suitable potato varieties(lines)for the production of fried potato fries.Twenty-one representative potato varieties(lines)were selected as raw materials for the production of fried potato fries,and then their fundamental nutritional attributes and quality characteristics were evaluated.The suitability of the fried potato fries was assessed using principal component analysis,correlation analysis,and iterative clustering.The results revealed considerable differences in the nutritional indicators among different potato varieties(lines)in Qinghai Province.Principal component analysis identified five principal components,which accounted for 86.43%of the cumulative variance contribution rate.Leveraging the comprehensive scores from iterative clustering,three suitable potato varieties(lines)for processing fried potato fries were identified,namely,Qingshu 15,Qingshu 14,and Qing 11-2-9.Evaluation of their palatability characteristics demonstrated that the fried potato fries exhibited a crispy exterior and tender interior texture(sensory score of 62~73),favorable chewiness(52~53),and bright color(a^(*)value of 4.0~6.5),aligning with practical applications.The results achieved efficient utilization of potato processing in Qinghai Province,which could meet consumer demand,and provided a theoretical basis for potato quality improvement and special variety breeding.

关 键 词：油炸马铃薯条 适宜性研究 品质评价 主成分分析 迭代聚类 

分 类 号：TS201.1[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]