摘要
以马铃薯为原料,旨在研发一款马铃薯泥,提高马铃薯附加值.采用单因素试验,以感官评分、色差、粘附性、硬度、弹性、内聚性、胶黏性及咀嚼性为评价指标,研究马铃薯品种、淀粉添加量、咖喱添加量、黄油添加量及牛奶添加量对马铃薯泥的影响,基于模糊数学感官评价法,通过正交试验优化咖喱味马铃薯泥最优配方.结果表明:马铃薯品种为荷兰土豆,淀粉添加量 5g、咖喱添加量 25 g、牛奶添加量 70 mL,该条件下感官评分为 88.2,色差L*值为87.04,a*值为 4.34,b*值为 39.35,其质构粘附性为 5.76 mJ,硬度为 1.56 N,弹性为 9.56 mm,内聚性为 0.53,胶黏性为 0.82 N,咀嚼性为 7.91 mJ,产品颜色鲜黄明亮,具有浓郁的马铃薯香味和咖喱味,有细微的颗粒感.该研究为马铃薯精深加工提供了理论依据.
Abstract
Potato was taken as raw material,this paper aims at developing a mashed potato and improving the added value of potato.The single factor test was used in this study,and sensory evaluation,adhesiveness,hard-ness,elasticity,cohesion,adhesiveness,chewiness were used as evaluation parameters,the effects of potato starch content,curry content,butter content and milk content on mashed potato were studied.Based on fuzzy mathemat-ics sensory evaluation method,the optimal formula of curry flavor mashed potato was optimized by orthogonal test.The results showed that optimal condition of the mashed potato was as the follows:the potato varieties was Dutch potato,addition amount of starch was 5 g,addition amount of curry was 25 g,addition amount of milk was 70 mL,under which the sensory score of 88.2.The color difference L* is 87.04,a* is 4.34,b* is 39.35,and its texture adhesion is 5.76 mJ,hardness is 1.56 N,elasticity is 9.56 mm,cohesion is 0.53,gumminess is 0.82 N,and chewiness is 7.91 mJ.The product was bright yellow in color,with rich potato and curry flavor,there is an ap-pealing sense of granular.This study provides a theoretical basis for potato intensive processing.
基金项目
四川省科技科计划(2019YJ0343)
烹饪科学四川省高等学校重点实验室项目(PRKX201802)
川菜工业化工程研究中心项目(GCZX22-22)
四川旅游学院校级科研项目(2023SCTUZK89)
大学生创新创业训练计划(S202004067)
大学生科研项目(203XKZ03)
NETL
NSTL
万方数据