摘要
通过正交试验优化清炒土豆丝的烹饪工艺参数:在土豆与色拉油质量比为20:1的情况下,土豆丝在浸泡15 min后沸水焯水1.5 min、再在电磁炉中以800 W火力爆炒1 min,所得土豆丝口感"清脆";其中炒制时间影响最大,其次炒制火力对感官品质影响也不容忽视。感官评价中"外形"与"土豆丝长度"显著正相关,与"色度a*值"显著负相关;而"口感"与质构仪压缩模式下测得的"剪切力"显著正相关。此外红色土豆炒制后口感略差,切丝方式对土豆丝品质也有影响。
This paper optimizes cooking process of＂stir-fired potato shreds＂by orthogonal experiment.When the weight ratio of potato and oil is 20：1,after soaking in water 15 min,potato shreds should be blanched in boiling water 1.5 min,then stir-fired 1 min in 800 W firepower made by induction cooker.As a result,the potato shreds taste crisp and delicious.Stir-fired time is the most important factor influence on crisp while fire power also cannot be neglected.Appearence in sensory evaluation is significant positively related to potato shreds length and negatively related to a＊value.Beside this,mouth feel in sensory evaluation has remarkble positive relation with shear force in texture analysis.What is more,red potato seems tasting bad in yellow ones.And cutting methods also influence on potato shreds quality.
作者
李蕙蕙
易中新
张韵
王菁
眭红卫
LI Hui-hui YI Zhong-xin ZHANG Yun WANG Jing SUI Hong-wei(College of Cuisine and Food Technology, Wuhan Business University, Wuhan 43005)
出处
《食品科技》
CAS
北大核心
2017年第9期44-49,共6页
Food Science and Technology
基金
湖北省教育厅科研指导性项目(2016369)
武汉商学院校级重点科研项目(2015KA004)
关键词
清炒
土豆丝
烹饪
感官评价
stir-fired
potatoes shreds
cooking process
sensory evaluation
