学术
摘 要:
对马铃薯的预糊化实验结果揭示,在各种加热方法中,马铃薯经蒸煮25min后的糊化效果最好。正交试验结果表明,奶粉含量和黄油含量对冷冻调理马铃薯饼的感官指标有高度显著的影响。对冷冻调理马铃薯饼的油脂的测试结果显示,未经油炸的马铃薯饼的脂肪含量为4.24%,而经过油炸后的马铃薯饼的脂肪含量为11.18%。经过一个月的冻藏后,未经油炸的冷冻调理马铃薯饼的油脂的过氧化值为1.94%,而经过油炸的冷冻调理马铃薯饼的油脂的过氧化值为7.79%。[著者文摘]
文章出处:
《食品科学》-2008年29卷2期 -163-166页
栏目信息:
文献标识码:
A
文章编号:
1002-6630（2008）02-0163-04
Exploration on Processing Technology of Prepared Frozen Potato Cake
LIN Zhi-min, LIN Xiao-jie （College of Bioscience and Biotechnology, Fuzhou University, Fuzhou 350002, China）
Abstract:
Several kinds of heating methods were used to pre-gelatinize potatoes. The experiment results revealed the gelatinization effect of being cooked for 25 min was the best for potatoes. Orthogonal test method was employed to optimize the recipe of potato cakes. The test results showed that the milk powder content and the butter content highly significantly influenced the sensory index of prepared frozen potato cakes. The assay results demonstrated that the fat content of potato cake was 4.24%, whereas the fat content of fried potato cake was 11.18%. After one month frozen storage, the peroxide value of the fat in prepared frozen potato cake was 1.94%, whereas the peroxide value of the fat in prepared frozen potato cakes which had been fried was 7.79%.[著者文摘]
Key words:
prepared frozen potato cake; gelatinization; orthogonal test; sensory index; peroxide value of fat
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