摘要
研究发酵方便马铃薯的加工工艺,并通过正交试验,研究了发酵时间、杀菌温度和杀菌时间等对发酵方便马铃薯感官品质的影响。试验结果表明:当薯条热烫时间(10s),发酵方便马铃薯泡水配方中食盐、白糖及柠檬酸用量(分别为6.0%、3.0%和1.0%)确定后,发酵时间为15d、杀菌温度为85℃、杀菌时间为15min时,发酵方便马铃薯的风味、口感等感官品质最佳。
Processing technology of the fermented instant potato was studied. The quantity of salt, sugar and citric acid in fermentation liquid of impacting the quality of flavor and sense of the fermented instant potato was experimented by the orthogonal test of multifactor. The results showed that there was a better quality of flavor and sense of the fermented instant potato with a sterilization condition of 85 ℃, 15 min and fermentation time 15 d after blanching time of potato strip 10 s, salt 6.0%, sugar 3.0% and citric acid 1.0% were pre-confirmed.
出处
《食品科技》
CAS
北大核心
2009年第3期42-45,共4页
Food Science and Technology
关键词
方便马铃薯
工艺条件
发酵
正交试验
instant potato
technology condition
fermentation
orthogonal test
