2种加工方法对美国引进薯条加工型品种感官品质的影响
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.
标题：2种加工方法对美国引进薯条加工型品种感官品质的影响
英文标题：Effects of 2 processing methods on sensory quality of French fries processing varieties imported from the United States
作者：
杨妍 云南省农业科学院经济作物研究所
尹自友 云南省农业科学院经济作物研究所
蒋伟 云南省农业科学院经济作物研究所
包丽仙 云南省农业科学院经济作物研究所
梁淑敏 云南省农业科学院经济作物研究所
霍超 云南省农业科学院经济作物研究所
李先平 云南省农业科学院经济作物研究所
中文关键词:薯条,美国引进,漂烫预油炸法,直接油炸法,感官品质,
英文关键词:French fries,imported from the United States,blanching pre-frying,direct frying,sensory quality,
发表日期：2020-02-29
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