【摘要】 传统的速冻马铃薯产品大部分都采用了油炸工艺,而马铃薯高温油炸时会产生致癌物质丙烯酰胺,对人体有害。为了开发食用安全的速冻马铃薯新品种,采用正交试验和综合评分,对非油炸型速冻马铃薯的预处理加工工艺条件进行了研究。研究了马铃薯品种(A)、热烫温度(B)、热烫时间(C)和马铃薯直径(D)对速冻后产品的失重率、硬度、多酚氧化酶活性和过氧化氢酶活性的影响。结果表明:试验因子对其影响的主次顺序为B>C>A>D;最佳方案为A4B3C2D2即以中薯3号为原料,马铃薯直径为4.5cm,110℃热烫3min,产品的品质最佳。更多还原

【Abstract】 Almost all traditional potato products are fried. While acrylamide, a kind of carcinogen, is generated in potatoes during cooking at high temperatures, which indicate those foods are very harmful to health. In order to develop new and safe potato products, this article studied the pretreatment conditions of non-fried quick-frozen potato. Using orthogonal design and synthetically mark, studied the effects of potato varieties (A), scalding temperature (B), scalding time (C) and potato diameter (D) on weight loss, hardness, PPO activity and CAT activity. The results showed that the primary and secondary order of affecting synthetically mark was B>C>A>D. The most suitable combination of the processing was A4B3C2D2 that was to say using Zhongshu No.3 as raw material, diameter of 4.5 cm, scalding in the temperature 110 ℃ for 3 min.更多还原