莜麦山药鱼的加工工艺优化与质构分析

Process technic optimization and quality analysis of naked oats potato fishes

用马铃薯雪花粉代替新鲜马铃薯制作莜麦山药鱼(以下简称山药鱼),通过单因素实验和正交实验,考察各因素对莜麦山药鱼感官品质的影响,确定莜麦山药鱼的最佳配方和加工工艺。通过感官评分和质构分析,将本实验所得产品(以下简称改良产品)与传统产品进行比较,并初步分析冷冻对产品品质的影响。结果表明,改良产品的最佳配方为:莜薯比9∶1,食盐添加量2.0 g/100 g_(基础面粉),加水量为100 m L/100 g_(基础面粉)、葱花添加量为4.0 g/100 g_(基础面粉),水温90℃;改良产品较传统山药鱼有良好的感官和质构品质,短期冷冻过程对产品感官品质及部分质构特性影响不显著。

Potato snowflake powder was used in naked oats potato fishes( hereinafter referred to as potato fishes)making instead of fresh potatoes,to confirm the optimum process conditions and the technics,the effects of process conditions to the potato fishes' s sensory quality was studied through single factors tests and orthogonal tests.The comparison between test products( hereinafter referred to as reformative product) and traditional products and the effects of frozen products were delved through scoring and texture analysis.Results showed that the formula conditions of reformative products were: naked oats to potato powder 9∶ 1,salt 2.0 g every 100 g basic flour,water 100 m L every 100 g basic flour,chopped onion 4.0 g every 100 g basic flour,water temperature 90 ℃;reformative products compared with traditional potato fishes had better sense and texture quality,and short- term freezing processes on some sensory qualities of the product and the texture was not significant.