不同品种马铃薯炒制加工品质的评价

TS201.1; 为促进四川省西部地区马铃薯深加工产业发展,评价了川西15个马铃薯品种加工前后的物理特性,分析了不同品种马铃薯炒制加工的适宜性.结果表明,在炒制过程中,不同品种马铃薯的色泽和质构变化存在一定差异,内聚性较高的马铃薯,如'荷兰15号'在炒后内聚性反而下降,内聚性较低,如'青薯9号'炒后反而增加;感官弹性整体增加,胶黏性、硬度以及色泽L*、a*和b*都普遍呈下降趋势.根据主成分综合评价、聚类分析结合感官分析表明,'V7'、'荷兰15号'、'青薯9号'、'荷兰14号'...

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Published in食品工业科技 Vol. 42; no. 22; pp. 283 - 289
Main Authors 蔡雪梅, 彭毅秦, 何莲, 乔明锋, 范文教, 陈云川, 韦献雅
Format Journal Article
LanguageChinese
Published 四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都 610100%成都农业科技职业学院,四川成都 611130 01.11.2021
Subjects
马铃薯;质构;色泽;主成分分析;聚类分析;炒制;品种
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ISSN1002-0306
DOI10.13386/j.issn1002-0306.2021030104

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Abstract TS201.1; 为促进四川省西部地区马铃薯深加工产业发展,评价了川西15个马铃薯品种加工前后的物理特性,分析了不同品种马铃薯炒制加工的适宜性.结果表明,在炒制过程中,不同品种马铃薯的色泽和质构变化存在一定差异,内聚性较高的马铃薯,如'荷兰15号'在炒后内聚性反而下降,内聚性较低,如'青薯9号'炒后反而增加;感官弹性整体增加,胶黏性、硬度以及色泽L*、a*和b*都普遍呈下降趋势.根据主成分综合评价、聚类分析结合感官分析表明,'V7'、'荷兰15号'、'青薯9号'、'荷兰14号'和'马尔科'炒制后品质相似,感官弹性、硬度和胶黏性都较高,色泽明亮,形态完整,口感爽脆,适合用于炒制加工.
AbstractList TS201.1; 为促进四川省西部地区马铃薯深加工产业发展,评价了川西15个马铃薯品种加工前后的物理特性,分析了不同品种马铃薯炒制加工的适宜性.结果表明,在炒制过程中,不同品种马铃薯的色泽和质构变化存在一定差异,内聚性较高的马铃薯,如'荷兰15号'在炒后内聚性反而下降,内聚性较低,如'青薯9号'炒后反而增加;感官弹性整体增加,胶黏性、硬度以及色泽L*、a*和b*都普遍呈下降趋势.根据主成分综合评价、聚类分析结合感官分析表明,'V7'、'荷兰15号'、'青薯9号'、'荷兰14号'和'马尔科'炒制后品质相似,感官弹性、硬度和胶黏性都较高,色泽明亮,形态完整,口感爽脆,适合用于炒制加工.
Author 乔明锋
韦献雅
何莲
蔡雪梅
陈云川
彭毅秦
范文教
AuthorAffiliation 四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都 610100%成都农业科技职业学院,四川成都 611130
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Author_FL CHEN Yunchuan
FAN Wenjiao
QIAO Mingfeng
PENG Yiqin
HE Lian
CAI Xuemei
WEI Xianya
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Title 不同品种马铃薯炒制加工品质的评价
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