冷冻调理马铃薯饼的研制

马铃薯的预糊化试验结果表明,在各种加热方法中,马铃薯经蒸煮25 min后的糊化效果最好.正交试验结果表明,奶粉含量和黄油含量对冷冻调理马铃薯饼的感官指标有显著的影响.对冷冻调理马铃薯饼的油脂的测试结果显示,未经油炸的马铃薯饼的脂肪含量为4.24%,而经过油炸后的马铃薯饼的脂肪含量为11.18%.经过一个月的冻藏后,未经油炸的冷冻调理马铃薯饼的油脂的过氧化值为1.94%,而经过油炸的冷冻调理马铃薯饼的油脂的过氧化值为7.79%.

Research and manufacture of prepared frozen potato cakes

Several kinds of heating methods were used to pre-gelatinize potatoes.The experiment results revealed the gelatinizing effect was the best as potatoes were steam cooked for 25 min.Orthogonal experiment method was employed to optimize the recipe of potato cakes.The experiment results showed that the milk powder content and the butter content significantly influenced the sensory index of prepared frozen potato cakes.The measuring results demonstrated that the fat content of potato cakes was 4.24%,whereas the fat content of fried potato cakes was 11.18%.After one month frozen storage,the peroxide value of the fat in prepared frozen potato cakes was 1.94%,whereas the peroxide value of the fat in prepared frozen potato cakes which had been fried was 7.79%.