摘要
以新鲜马铃薯为原料,对马铃薯仿米饭的加工工艺进行了初步探索。以感官评分为指标,在单因素试验的基础上进行正交试验,确定马铃薯仿米饭的最佳生产工艺。结果表明,当颗粒长度5 mm、漂洗次数5次、蒸制时间12 min时,感官评分最高,达14分。此时制得的马铃薯仿米饭香味浓郁,软硬适中;物性指标分析表明,该仿米饭适口性较好。
The production technology of potato imitation rice was studied with fresh potato as raw material.Based on the single factor experiment,the orthogonal test was performed to determine the optimal processing parameters of potato imitation rice by using sensory evaluation as index.The results showed that the sensory score reached the highest of 14,when particle length was 5 mm,rinse times was 5 times,and steamed time was 12 min.Under the conditions,the potato imitation rice had fragrish flaudio-videoour with moderate hardness.And the analysis of the physical property indexes also indicated that it presented good palatability.
作者
刘媛
王健
袁兴茂
高清海
LIU Yuan;WANG Jian;YUAN Xing-mao;GAO Qing-hai(Hebei Key Laboratory of Food Quality and Safety Analysis and Testing of Agicultural Products,Hebei North University,Zhangjiakou 075000,Hebei,China;Potato Processing Technology Innovation Center of Hebei Province,Zhangjiakou 075000,Hebei,China;Hebei Provincial Agricultural Mechanization Institute,Shijiazhuang 050051,Hebei,China)
出处
《粮食与油脂》
北大核心
2020年第6期27-29,共3页
Cereals & Oils
基金
河北省重点研发计划农业关键共性技术攻关专项(18227138D)
河北省薯类产业技术体系配套农机与产后加工岗位创新团队建设项目(HBCT2018080206)
河北省现代农业技术体系蔬菜产业创新团队建设项目(HBCT2013050208)。
关键词
鲜马铃薯
仿米饭
加工工艺
感官评价
fresh potato
imitation rice
processing technology
sensory evaluation
