食品科学 ›› 2003, Vol. 24 ›› Issue (4): 27-30.

• 基础研究 • 上一篇    下一篇

加热温度与马铃薯淀粉粒结构变化及食用口感的关系

 高振江, 吴薇   

  1. 中国农业大学工学院农业工程系
  • 出版日期:2003-04-15 发布日期:2011-12-13

Study on Relationship between Heat Temperature and Microappearance or Mouth Feel of Potato Starch Grain

 GAO  Zhen-Jiang, WU  Wei   

  • Online:2003-04-15 Published:2011-12-13

摘要: 本文介绍了马铃薯烤制过程中,其淀粉粒糊化过程的显微结构变化与温度之间的关系,同时还介绍了烤制马铃薯的口感与马铃薯加热温度之间的关系,确定了适口的最佳温度点。

关键词: 马铃薯, 显微结构, 温度

Abstract: This paper studied the relationship between the heat temperature a nd the micro-appearance of starch grain in potato. At the same time,it also stud ied the relationship between the heat temperature and the mouth feel of the toas ted potato and the optimum temperature for good mouthfeel.

Key words: potato, microappearance, temperature