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投稿时间：2018-10-23
投稿时间：2018-10-23
中文摘要: 为改善马铃薯泥在冻藏期间的氧化褐变和淀粉老化，使马铃薯泥的色泽口感更佳。在以感官品质，褐变度为指标确定抗氧化剂的单因素试验中，柠檬酸的最佳添加量为0.2%，抗坏血酸钠的最佳添加量为0.2%；在以感官品质，糊化度为指标确定抗老化剂的单因素试验中，单硬脂酸甘油酯的最佳添加量为0.2%，羧甲基纤维素钠的最佳添加量为0.2%，瓜尔豆胶的最佳添加量为0.3%。试验结果表明添加品质改良剂能够明显改善马铃薯泥在冻藏期间的感官品质达到抗氧化效果抗老化效果。
Abstract:In order to keep good quality （colour and taste）of mashed potato during frozen storage，sensory evaluation，enzymatic browning degree and gelatinisation degree were chosen as indicators in this study.Based on single factor experiment，in order to slow down natural enzymatic browning，the optimum addition of citric acid was 0.2 %，ascorbic acid was 0.2 %.Besides，gelatinisation indicates the degree of starch retrogradation.The optimum amount of adding glyceral monostearate was 0.2%，sodium carboxymethyl cellulose was 0.2%and guar gum was 0.3 %.Experiment results showed that the addition of these antioxidants and gelatinisation inhibitors could clearly reduce the natural enzymatic browning and gelatinisation of mashed potato during frozen storage.
文章编号：201916004 中图分类号： 文献标志码：
基金项目:哈尔滨商业大学国家级大学生创新创业训练项目（201610240011）
| Author Name | Affiliation |
| ZHANG Ting-yu，XU Hua-yu，WANG Xuan，PAN Jun-ming，ZHANG Gen-sheng | College of Food Engineering，Harbin University of Commerce，Heilongjiang 150076，Harbin，China |
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