不同烹调方法对马铃薯亚硝酸盐含量影响及工艺优化

Effect of Different Cooking Methods and Process Optimization of the Nitrite Content of the Potato

不同的烹调方法会对马铃薯中的亚硝酸盐产生影响,因此,试验研究在不同烹调方法 (煮制、炸制、蒸制和炒制)的条件下对马铃薯中亚硝酸盐含量的影响,选出最好的烹调方法;选取加热时间、加热温度和接触面积三个影响因素进行单因素试验,在单因素试验的基础上进行正交试验。试验表明,水煮烹调方法对马铃薯亚硝酸盐含量影响最小;水煮法在加热时间为15 min、加热温度130℃和接触面积薄片状(18 cm^2)条件下对马铃薯中亚硝酸盐含量最小,得出的亚硝酸盐含量为1.061 4 mg/kg。

different cooking methods have potato nitrite impact. Therefore, this experiment is measured according to standard nitrite content in different cooking methods（cooking, frying, steaming and frying） under the influence of the nitrite content of the potato, choose the best cooking methods; Select the heating time, the heating temperature and the contact area of the three factors of single factor test, orthogonal experiment based on the single factor experiment. The experiments show boiled potato cooking methods on the minimum content of nitrite; In the heating hot water treatment time is 15 min, the heating temperature is 130 ℃ and the contact area of the flaky is 18 cm^2. Under the conditions, nitrite content of potato is the minimum, which is 1.061 4 mg/kg.