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通过正交试验优化清炒土豆丝的烹饪工艺参数:在土豆与色拉油质量比为20:1的情况下,土豆丝在浸泡15 min后沸水焯水1.5 min、再在电磁炉中以800 W火力爆炒1 min,所得土豆丝口感“清脆”;其中炒制时间影响最大,其次炒制火力对感官品质影响也不容忽视。感官评价中“外形”与“土豆丝长度”显著正相关,与“色度a*值”显著负相关;而“口感”与质构仪压缩模式下测得的“剪切力”显著正相关。此外红色土豆炒制后口感略差,切丝方式对土豆丝品质也有影响。
The orthogonal experiment was used to optimize the cooking process parameters of fried potato silk: potato and salad oil mass ratio of 20: 1, the potato silk soaked in boiling water for 15 min after 1.5 min, and then in the induction cooker to 800 W firepower Stir 1 min, the resulting potatoes taste “crisp ”; of which the maximum impact of frying time, followed by the firing of the sensory quality of the fire can not be ignored. Sensory evaluation of “shape ” was significantly and positively correlated with “potato silk length ”, and significantly negatively correlated with “color a * value ”; “Shear force ” is significantly and positively correlated. In addition, the taste slightly worse after the red potato fry, shredded potato silk quality also has an impact.