摘要
为配合我国马铃薯主粮化战略,试验以马铃薯整薯为原料,以感官评分、菌落总数、pH、质构、色泽、微观结构为指标,评价了红外烘焙马铃薯的贮藏品质。最终确定贮藏条件:趁热真空包装,巴氏杀菌处理, 25℃贮藏3 d, 4℃贮藏7 d。以糊化特性、热力学特性、结晶特性、消化特性、红外光谱为依据对熟化马铃薯贮藏期间的老化品质进行评价,数据表明4℃贮藏淀粉老化速率显著高于25℃贮藏。
In order to cooperate with China’s potato staple food strategy,the experiment used whole potato as raw material,and evaluated the storage quality of infrared-cured potato with sensory score,total number of colonies,pH,texture,color and microstructure as indicators.The final storage conditions were determined as follows:hot vacuum packaging,pasteurization treatment,25 °C storage for 3 days,4 °C storage for 7 days.Based on gelatinization,thermodynamic properties,crystallization properties,digestion properties and infrared spectra,the aging quality of infrared baked potatoes during storage was evaluated.The data showed that the aging rate of starch stored at 4 °C was significantly higher than that stored at 25 °C.
作者
郭鑫
申慧珊
宋燕
郑倩娜
张国权
GUO Xin;SHEN Huishan;SONG Yan;ZHENG Qianna;ZHANG Guoquan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100)
出处
《食品工业》
CAS
2021年第9期65-71,共7页
The Food Industry
