不同烹饪方法对‘东农317’感官食味品质的影响

Effects of Different Cooking Methods on Sensory and Taste Quality of 'Dongnong 317'

摘要

蒸和烤是马铃薯主要加工方式，其中块茎品质特性是影响加工的主要因素。以东北地区选育的中熟加工专用型优良食味品种‘东农317’为试验材料，分别设置20、25、30、35 min 4个时间的蒸制和烤制处理，探究不同烹饪方式下感官食味品质和质构特性的变化情况，为‘东农317’的科学合理加工及食用提供数据支撑。不同蒸、烤处理下‘东农317’感官评价和质构特性均呈现不同的变化特点，二者的变化趋势存在一致性和相关性。整体感受在蒸制25 min和烤制35 min时得分最高，均为7.2分。通过综合评价可知，烤制处理后‘东农317’的风味和综合表现均优于蒸制处理。隶属函数评分结果表明，‘东农317’的最佳烤制时间为35 min，最佳蒸制时间为30 min。研究结果可筛选出最佳的烹饪处理，为优良马铃薯品种‘东农317’加工方式的选择提供方法和思路。

Abstract

Steaming and baking are the main processing methods for potatoes, where tuber quality characteristics are the main factors influencing processing. The experimental material used was the mid-maturing processing-specific excellent flavor variety 'Dongnong 317', which was bred in the Northeast China, and four different cooking durations of 20, 25, 30, and 35 min were set for both steaming and baking treatments. The study aimed to investigate the changes in sensory and taste quality, and textural property under different cooking methods, so as to provide data support for the scientific and rational processing and consumption of 'Dongnong 317'. The sensory evaluation and textural property of 'Dongnong 317' under different steaming and baking treatments all exhibited different changes, but the trends of changes in both showed consistency and correlation. The overall sensory score was highest at 7.2 points for both steaming at 25 min and baking at 35 min. The comprehensive evaluation showed that the flavor and overall performance of 'Dongnong 317' after baking treatment were both superior to those after steaming treatment. The scoring results of membership function showed that the optimal baking and steaming time of 'Dongnong 317' was 35 min and 30 min, respectively. The results of this study could identify the best cooking treatment and provide methods and ideas for the selection of processing methods for the excellent potato variety 'Dongnong 317'.

关键词

烹饪处理 / 感官品质 / 质构特性 / 综合评价

Key words

culinary treatment / sensory quality / textural property / comprehensive evaluation

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基金资助

黑龙江省“揭榜挂帅”科技攻关项目(2022ZXJ06B02)