摘要
对马铃薯在水中浸泡过程中淀粉与VC含量的变化趋势以及最佳浸泡工艺条件进行了研究。结果表明，马铃薯浸泡时间越长，温度越高，其营养物质损失越多，而料水比对其影响很小，pH值对VC影响较大，而对淀粉基本无影响。马铃薯浸泡最佳条件为：采用0．5％NaCl溶液浸泡，温度20℃，浸泡时间2-15min，料水比为3：1，pH为5左右，既可防止马铃薯褐变，又可减少营养物质损失。
The paper studied the trend of starch and VC variety and the best processing consideration in potato before cooking. The result showed that the longer time of soaking takes and the higher soaking temperature is, the more nourishment material of potato loses, but the affect of the feed ratio is insignificant. The effect of pH to VC is bigger, but as to the starch is insignificant. The best consideration is ： 0.5% NaCl, soaking temperature 20℃;, soaking time less than 15 minutes, the feed ratio 3：1, optimum pH 5. It can prevent browning of potato, and the nourishment in potato lose less.
出处
《保鲜与加工》
CAS
2007年第2期35-37,共3页
Storage and Process
