2种加工方法对美国引进薯条加工型品种感官品质的影响

Effects of 2 processing methods on sensory quality of French fries processing varieties imported from the United States

中文关键词:  薯条  美国引进  漂烫预油炸法  直接油炸法  感官品质

英文关键词:French fries  imported from the United States  blanching pre-frying  direct frying  sensory quality

中文摘要:

      目的 以从美国引进的薯条加工型品种或品系为实验对象, 比较漂烫预油炸加工法和直接油炸加工法2种加工方法对其感官品质的影响。方法 采用漂烫预油炸加工法和直接油炸加工法对其加工, 采用感官评价的方法比较2种加工方法对薯条感官品质的影响。结果 漂烫预油炸法与直接油炸法相比, 在外观指标和总体评分上均有显著性差异(P＜0.05), 而在其他指标均无显著性差异, 且2种方法对外观、湿度、外壳和内部表现4个指标的影响趋势大致相同。结论 漂烫预油炸方法与直接油炸方法相比, 改进了外观色泽, 但并未改变薯条的其他加工性状, 在加工薯条品种筛选的过程中推荐使用该方法。

英文摘要:

      Objective To compare the effects of 2 processing methods, blanching pre-frying processing method and direct frying processing method on the sensory quality of French fries imported from the United States. Methods French fries were processed by blanching pre-frying and direct frying. Sensory evaluation was used to compare the effects of the 2 processing methods on the sensory quality of the chips. Results There was significant difference in appearance index and overall score between blanching pre-fried method and direct-fried method (P<0.05), but there was no significant difference in other indexes. And the influence trend of the 2 methods on the 4 indicators of appearance, moistness, exterior shell and internal appearance was roughly the same. Conclusion Compared to the direct frying method, the blanching pre-frying method improves the appearance and color, but does not change other processing characteristics of French fries, which is recommended in the process of screening for processed fries.