真空浸渍加工即食风味马铃薯片工艺优化

於晓燕; 王思捷; 李俊; 雷尊国; 李飞; 刘嘉

doi:10.13386/j.issn1002-0306.2020030090

真空浸渍加工即食风味马铃薯片工艺优化

於晓燕¹,
王思捷¹,
李俊²,
雷尊国²,
李飞²,
刘嘉^1,2, ,

1. 贵州大学酿酒与食品工程学院, 贵州贵阳 550025;
2. 贵州省农业科学院食品加工研究所, 贵州贵阳 550006

基金项目:

国家自然科学基金(31760463)

贵州省薯类产业技术创新人才基地([2016]22)。

黔科合平台人才[2020]5002

详细信息

作者简介:
於晓燕(1995-),女,硕士研究生,研究方向:食品加工,E-mail:xy77700404@163.com。

通讯作者:
刘嘉(1985-),男,博士,副研究员,研究方向:食品加工,E-mail:mcgrady456@163.com。

中图分类号: TS215
计量
- 文章访问数: 308
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出版历程
- 收稿日期: 2020-03-08
- 网络出版日期: 2020-12-06
- 刊出日期: 2020-12-14

Optimization of Vacuum Impregnation Processing of Instant Flavor Potato Chips

1. College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China;
2. Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang 550006, China

摘要

摘要: 以马铃薯为主要原料,添加辣椒、花椒等调味辅料,通过响应曲面优化试验,以感官评分值为评价指标优化即食风味马铃薯片加工工艺。结果表明,泡椒风味马铃薯片的最佳制作工艺参数为:马铃薯切片厚度2.5 mm、真空处理时间40 min、蒸煮时间165 s,感官评分达到92.0;麻辣风味马铃薯片的最佳制作工艺参数为:马铃薯切片厚度1.7 mm、真空处理时间40 min、蒸煮时间120 s,感官评分达到93.0。在此优化条件下制得的两种即食风味马铃薯片感官指标、微生物指标合格,口感香脆,品质优良。改善了传统马铃薯薯片的加工工艺,为企业的工业化生产提供一定的理论依据。
- 马铃薯片 /
- 即食 /
- 泡椒 /
- 麻辣 /
- 真空浸渍
Abstract: Based on the sensory score of instant flavor potato chips,the processing technology was optimized by the response surface methodology using potato as the main raw material,adding chili,pepper and other spices. As a result,pickled pepper flavor potato chips’ score was 92.0 under optimal conditions of thickness 2.5 mm,vacuum-treated 40 min,and cooking time 165 s.Spicy potato chips’ score was 93.0 under optimal conditions of thickness 1.7 mm,vacuum-treated 40 min,and cooking time120 s. Under the optimized conditions,the sensory and microbial indexes of the two instant flavor potato slices are qualified,the taste was crisp and the quality was good. The study would improve the processing technology of traditional potato chips and provide a certain theoretical basis for the industrial production of enterprises.
- potato chips /
- instant /
- pickled pepper /
- spicy /
- vacuum impregnation