烫漂时间对速冻马铃薯的影响研究

Study of the Effect of Blanching Time on Quality of Quick Frozen Potato

对烫漂时间对马铃薯片的品质影响进行了研究。结果表明:(1)随着烫漂时间的增加,马铃薯片的硬度逐渐减小;(2)烫漂后马铃薯片中Vc含量大量减少,但与漂烫时间无明显关系;(3)随着烫漂时间的增加,马铃薯片中的酶失活程度增加;(4)随着烫漂时间的增加,马铃薯片的褐变度值逐渐减小,并在60s后逐渐趋于平稳。结合烫漂时间对马铃薯片的硬度、Vc含量、酶失活程度、褐变度的影响以及燃料等消耗成本的考虑,确定用100℃沸水烫漂厚度为0.5cm的马铃薯片时的最佳烫漂时间为60s。

The impact of blanching time on the quality of potato chips was studied. The results showed that： （1） With the increase of blanching time, potato chips’ hardness gradually decreases; （2） The Vc content of potato chips had a significant reduction after blanching, but no significant relationship with the time of blanching; （3） The extent of enzyme inactivation of potato chips increased with increasing blanching time; （4） Browning of potato chips gradually decreased with increasing blanching time, gradually leveled off in the 60 s after. Combined consideration of the influence of blanching time on hardness, Vc content, the extent of enzyme inactivation and the degree of browning of potato chips, as well as fuel costs to consider, to determine when use 100 ℃ water to blanching the potato chips with thickness of 0.5 cm, the best blanching time was 60 s.