摘要
目的以从美国引进的薯条加工型品种或品系为实验对象,比较漂烫预油炸加工法和直接油炸加工法2种加工方法对其感官品质的影响。方法采用漂烫预油炸加工法和直接油炸加工法对其加工,采用感官评价的方法比较2种加工方法对薯条感官品质的影响。结果漂烫预油炸法与直接油炸法相比,在外观指标和总体评分上均有显著性差异(P<0.05),而在其他指标均无显著性差异,且2种方法对外观、湿度、外壳和内部表现4个指标的影响趋势大致相同。结论漂烫预油炸方法与直接油炸方法相比,改进了外观色泽,但并未改变薯条的其他加工性状,在加工薯条品种筛选的过程中推荐使用该方法。
Objective To compare the effects of 2 processing methods,blanching pre-frying processing method and direct frying processing method on the sensory quality of French fries imported from the United States.Methods French fries were processed by blanching pre-frying and direct frying.Sensory evaluation was used to compare the effects of the 2 processing methods on the sensory quality of the chips.Results There was significant difference in appearance index and overall score between blanching pre-fried method and direct-fried method(P<0.05),but there was no significant difference in other indexes.And the influence trend of the 2 methods on the 4 indicators of appearance,moistness,exterior shell and internal appearance was roughly the same.Conclusion Compared to the direct frying method,the blanching pre-frying method improves the appearance and color,but does not change other processing characteristics of French fries,which is recommended in the process of screening for processed fries.
作者
杨妍
尹自友
蒋伟
包丽仙
梁淑敏
霍超
李先平
YANG Yan;YIN Zi-You;JIANG Wei;BAO Li-Xian;LIANG Shu-Min;HUO Chao;LI Xian-Ping(The Industrial Crop Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650205,China)
出处
《食品安全质量检测学报》
CAS
2020年第8期2575-2580,共6页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2017YFE0104700)。
关键词
薯条
美国引进
漂烫预油炸法
直接油炸法
感官品质
French fries
imported from the United States
blanching pre-frying
direct frying
sensory quality
