摘要
采用理化测定和感官评定相结合的方法考察了烫漂、冷冻、微波干燥、烫漂+冷冻四种预处理方式对马铃薯片在麦芽糊精溶液中的浸渍速率及感官品质的影响。结果表明,以45%的糊精溶液为浸渍液,在45℃下进行浸渍,烫漂+冷冻的预处理方式浸渍速率最大,在30min时即已达最大浸渍量的80%,基本满足工艺要求;经此处理浸渍后的薯片外形平整饱满,色泽浅黄半透明,质感厚实。烫漂+冷冻的预处理方式可作为马铃薯脆片加工中浸渍工序的最佳预处理措施。
The influence of different pretreatments （i.e. waterblanching, freezing, freezing combined with waterblanching, and microwave drying） on infusing rate and sensory quality of potato chips was investigated in this paper. The result shows that potato chips treated by freezing combined with water-blanching presented the fastest infusing rate, which reached 80% of total infused mass within the first 30mins, which can basically meet the processing requirements. Moreover, this pretreatment resulted in better sensory characteristics such as favorable shape, translucent color and moderate texture. Obviously the combined treatment by waterblanching and freezing is the optimal way for the infusing process of potato chips.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第5期98-99,103,共3页
Science and Technology of Food Industry
关键词
马铃薯片
浸渍速率
感官品质
notato chins： infusina rate： sensorv aualitv
