摘要
为配合我国马铃薯主粮化战略、丰富马铃薯主食产品类型,试验以马铃薯整薯为原料,以感官特性、风味物质为指标比较不同方式熟化马铃薯的食用品质,以加热速率、水分损失、加热均匀性、微观结构为指标比较不同方式熟化马铃薯的加热特性。结果表明,红外烘焙马铃薯食用品质和加热均匀性最好(λ=0.052),挥发性风味物质种类(24种)最多,薯香味最浓郁。
In order to cooperate with China’s potato staple food strategy and enrich the types of potato staple food products,whole potato was used as raw material,and the edible quality of potatoes cooked in different methods was compared with sensory scores and flavor substances as indicators.In addition,the heating rate,moisture loss,heating uniformity and microstructure were used as indicators to compare the heating characteristics of potatoes cooked in different ways.The results showed that infrared-baked potatoes had the best edible quality and heating uniformity(λ=0.052),volatile flavor substances(24 kinds)were the most,and potato aroma was the strongest.
作者
郭鑫
申慧珊
郑建梅
宋燕
郑倩娜
张国权
GUO Xin;SHEN Huishan;ZHENG Jianmei;SONG Yan;ZHENG Qianna;ZHANG Guoquan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100)
出处
《食品工业》
CAS
2021年第12期308-312,共5页
The Food Industry
关键词
马铃薯
熟化方式
风味分析
加热均匀性
potato
cooking method
flavor analysis
heating uniformity
