摘要
薯片是一种老少咸宜的休闲食品,风味独特.为筛选最适宜金华地区常温油炸的甘薯品种(品系),提升油炸薯片质量,选择当地种植推广面积较大的金薯 926、浙薯 75、金徐薯 22 等 13 个甘薯品种(系)进行了油炸薯片加工比较试验,对比分析不同甘薯品种(系)加工的油炸薯片的干率、得率及食味评价数据等.试验结果表明:金薯 926、金徐薯 23、金徐薯 67、浙薯 255、浙薯 726 加工的油炸薯片的颜色、光泽、甜度、脆度等综合性状表现较优,适宜油炸薯片加工.
Abstract
Fried sweet potato crisps are a popular snack enjoyed by people of all ages due to their unique flavor.To select the sweet potato varieties(strains)most suitable for traditional frying in Jinhua and improve the quality of fried potato chips,this experiment selected 13 sweet potato varieties(strains)extensively planted in Jinhua local,such as Jinshu 926,Zheshu 75,and Jinxushu 22,for a comparative test of fried potato chips processing.Compara-tive analysis was conducted on the drying rate,yield,and taste evaluation data of fried potato chips processed from different sweet potato varieties.The test results showed that the overall characteristics such as color,gloss,sweet-ness,and crispness of Jinshu 926,Jinxushu 23,Jinxushu 67,Zheshu 255 and Zheshu 726 were better and suitable for deep-fried potato chips processing.
NETL
NSTL
万方数据