马铃薯加工过程中的褐变因素分析与研究

试验分析了不同块茎大小的马铃薯及在不同加热温度下的薯肉变色情况;观察了去皮与不去皮土豆,以及不同去皮方式的土豆在热烫后的变色情况。试验发现,马铃薯的块茎越小,热烫温度越高,热烫水pH越低薯肉色泽越好;同时发现,去皮土豆蒸煮后的色泽明显优于不去皮的,其中蒸汽去皮法效果最佳。

The darkening of potatoes tubers in different equivalent diameter and different temperature of heating water were studied after-cooking .Results showed that the little the sizes of the potatoes tubers is,the better the color of potatoes tissue is.And the hig her the scalding water or the hig her its pH level,the better the color of potatoes tissue.The experiment showed that the color of pre -peeling potatoes is better than no -peeled potatoes,and the method of steam -peeling potatoes is best.