不同品种马铃薯用于真空油炸薯条的适宜性

Suitability of different potato varieties for processing vacuum fried chips

探讨江西省收获的6个不同品种马铃薯生产真空油炸薯条的适应性,为真空油炸薯条加工选择马铃薯原料提供依据。分别测定原料中薯5号、夏波蒂、华薯9号、陇薯6号、兴佳2号、费乌瑞它的农艺性状、加工指标(干物质、淀粉、总糖、还原糖、蛋白质、色泽)及真空油炸薯条的理化指标(水分含量、脂肪含量、色泽、硬度)和感官指标(形态、色泽、酥脆性、综合得分),并进行了相关性分析。结果显示,原料理化性质中的干物质、淀粉、总糖、还原糖和色泽与真空油炸薯条的理化品质、感官品质呈极显著或显著相关,即马铃薯品种对真空油炸薯条的品质有显著影响;马铃薯品种费乌瑞它的干物质和淀粉含量适中(19.22%、13.73%),总糖含量、还原糖含量、色泽黄蓝值b^(*)值高(1.90%、0.61%、29.13),其制作的薯条硬度较低(94.69 N),综合得分最高(9.33分),品质最好,其次是兴佳2号(8.29分)、中薯5号(8.16分)。因此,真空油炸薯条加工宜选择干物质、淀粉含量适中,总糖、还原糖含量高,b^(*)值高的马铃薯品种。

This study aimed at exploring the potential of six potato(Zhongshu No.5,Shepody,Huagshu No.9,Longshu No.6,Xingjia No.2 and Favorita)varieties harvested in Jiangxi province for producing vacuum fried potato chips.Agronomic traits and quality characteristics of fresh potatoes(dry matter,starch,total sugar,reducing sugar and protein content,color)and vacuum fried potato chips(moisture and fat content,hardness,color,sensory evaluation)were evaluated.These dates were further analyzed by correlation analysis.The results showed that the dry matter,starch,total sugar and reducing sugar content and color of the fresh potato were significantly related to the physicochemical and sensory quality of the fried potato chips.Favorita potato was superior to be processed into vacuum fried potato chips among the six potato varieties,because of the modest dry matter and starch content(19.22%and 13.73%respectively),higher total and reducing sugar content(1.90%and 0.61%respectively),higher yellow value(29.13),lower hardness(94.69 N),and highest sensory scores(9.33 points).The score in the comprehensive evaluation of Xingjia No.2 and Zhongshu No.5 fried chips were at the second and third place respectively.This study will provide the theoretical basis for quality evaluation and selection of special potato varieties for processing vacuum fried chips.