“冰冻”马铃薯即食风味食品的研制

Development of “Frozen”Potato Ready-to-eat Flavor Food

以马铃薯为原料,通过单因素试验得到各因素较优水平,再采用正交试验,以感官品质为评价标准,确定“冰冻”马铃薯即食风味食品的最佳加工工艺。结果表明,最佳工艺为超低温(-40℃)冷冻马铃薯6h,待其解冻后,挤干水分并去皮,放入食盐添加量为1%的调味汁中浸泡30h,大火蒸制30min。试验所得产品风味独特、口感筋道、营养价值高。

Taking potato as raw material,the optimum level of each factor was obtained by single factor test,and then orthogonal test was used to determine the best processing technology of“frozen”potato ready-to-eat flavor food by taking sensory quality as evaluation standard.The results showed that the optimal process was to freeze the potatoes for 6 h with ultra-low temperature(-40℃),squeeze out the water and peel the potatoes after thawing,then soak them in a sauce with 1%salt for 30 h and steam them for 30 min.The product has unique flavor,texture and nutrition.