加热马铃薯组织结构的研究I——加热马铃薯片抗压强度与果胶物质分离的关系

食品科学 ›› 2001, Vol. 22 ›› Issue (5): 16-19.

加热马铃薯组织结构的研究I——加热马铃薯片抗压强度与果胶物质分离的关系

赵玉生, 王云霞

郑州轻工业学院食品工程系；郑州轻工业学院化学工程系

出版日期:2001-05-15 发布日期:2012-02-16

Relationship Between Compressive Strength of Cooked Potato Chips and Release of Pectic Substances.

ZHAO Yu-Sheng, WANG Yun-Xia

Online:2001-05-15 Published:2012-02-16

摘要/Abstract

摘要： 实验采用相同的马铃薯品种，以使每次试验淀粉和细胞间的相互作用保持相对稳定。加热时薯片组织果胶物质分离与其抗压强度变化存在一定关系，而加热时同样有淀粉物质沥出进入溶液，但对抗压强度的损失几乎没有影响。延长加热时间和溶液中氯化钾的存在，都会增加果胶物质的沥出量，降低薯片的抗压强度，而溶液中氯化钙存在的作用与之相反。

关键词: 加热薯片, 抗压强度, 果胶物质

Abstract: Experiments were carried where the interaction of starch and cell size was kept to a minimum by taking identical materials for each experiment.The loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor.The release of starch into the cooking liquor was not related to loss of compressive strength when the results of a number of experimints were compared.Prolonged cooking time,or the presence of potassium chloride in the cooking solution increased the amount of pectic substances released which decreased the compressive strength.The presence of calcium in the solution showed had the reverse effect.

Key words: cooked potato disks Compressive strength Pectic substances.

赵玉生, 王云霞. 加热马铃薯组织结构的研究I——加热马铃薯片抗压强度与果胶物质分离的关系[J]. 食品科学, 2001, 22(5): 16-19.

ZHAO Yu-Sheng, WANG Yun-Xia. Relationship Between Compressive Strength of Cooked Potato Chips and Release of Pectic Substances.[J]. FOOD SCIENCE, 2001, 22(5): 16-19.

[1]	张乾能，朱国，宗力*. 鲢鱼鱼体抗压特性的研究[J]. 食品科学, 2009, 30(11): 95-98.
[2]	赵玉生, 王云霞. 溶液离子和pH对加热马铃薯抗压强度的影响[J]. 食品科学, 2001, 22(6): 19-21.
[3]	刘清斌. 猪肉压制火腿工艺技术研究[J]. 食品科学, 2000, 21(5): 32-35.
[4]	汪荣, 石长波, 陶波. 水焯过程中Vc含量变化最佳曲线[J]. 食品科学, 1991, 12(6): 9-11.
[5]	刘岩梅. 试样重量对果胶甲氧基测定的影响[J]. 食品科学, 1989, 10(8): 43-45.
[6]	黄书声, 黄书治, 常永存. 酸枣酒的开发与研究[J]. 食品科学, 1989, 10(10): 25-27.
[7]	郭卫强. 山植糕的生产原理与制法[J]. 食品科学, 1985, 6(7): 58-60.
[8]	刚保中. 茶叶的色、香、味、形的形成(二)[J]. 食品科学, 1983, 4(2): 19-22.
[9]	方小东. 果胶凝胶机理及影响凝胶的因素[J]. 食品科学, 1983, 4(11): 32-34.
[10]	刚保中. 茶叶的色、香、味、形的形成(二)[J]. 食品科学, 1983, 4(1): 19-22.