吕敏明，刘采云^*，杜慧慧，李保国，李黛妍，周 彬，阿布都·沙拉穆，玉米提·依沙克

（上海理工大学健康科学与工程学院，上海 200093）

摘要：比较不同预处理在油炸过程中对薯片的影响，改善油炸马铃薯片的整体品质。分别采用热烫（85 ℃，5 min）、脉冲电场（PEF）（1 000 V/cm，0.2 s）、脉冲电场＋热烫三种方法对新鲜马铃薯进行处理，并对油炸过程中薯片的水分含量、含油量、颜色参数、质地进行测定，观察薯片的品质变化。结果表明，三种预处理均能显著提高薯片品质，其中PEF＋热烫联合预处理效果最好。PEF＋热烫联合预处理后，薯片在油炸过程中的失水速度加快，在油炸6 min时水分比仅为0.08，含油量降低了41.07%，颜色也更为鲜亮，总色差变化值为8.68。此外，硬度值可提高至331.75，可以缩减油炸时间。实验结果表明PEF＋热烫联合预处理可应用于薯片的制备中，为生产高品质薯片提供方法参考。

关键词：油炸；预处理；脉冲电场；热烫；薯片

中图分类号：TS215   文献标识码：A   文章编号：1674-506X（2023）04-0007-0008

Effect of Different Pretreatments on the Quality of Fried Potato Chips

LV Minming, LIU Caiyun^*, DU Huihui, LI Baoguo, LI Daiyan, ZHOU Bin, ABUDU · Shalamu, YUMITI · Yishake

（School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：To compare the effects of different pretreatments on potato chips during frying and to improve the overall quality of fried potato chips. Fresh potatoes were treated with hot blanching (85 ℃, 5 min), pulsed electric field (1 000 V/cm, 0.2 s) and pulsed electric field＋blanching, respectively, and the quality changes of potato chips were observed by measuring the moisture ratio, oil content, color parameters, texture of fried potato chips. The results showed that all three pretreatments could significantly improve the quality of potato chips, among which the combined pretreatment of PEF＋blanching had the best effect. After PEF＋blanching pretreatment, the water loss rate of potato chips during frying was accelerated, and the water ratio was only 0.08 at 6min of frying, the oil content reduced by 41.07%, and the color was brighter, with the total color difference change value of 8.68. In addition, the hardness value can be increased to 331.75 to reduce the frying time. The experimental results showed that the combination of PEF＋blanching pretreatment could be used in the preparation of potato chips, which provide a method reference for the production of high-quality potato chips.

Keywords：frying; pretreatment; PEF; blanching; potato chips

doi：10.3969/j.issn.1674-506X.2023.04-002

收稿日期：2023-02-27

基金项目：国家自然科学基金（32001816）

作者简介：吕敏明（1997-），女，硕士。研究方向：食品科学与工程。 

*通信作者：刘采云（1989-），女，博士，讲师。研究方向：食品和农产品加工新技术。

引用格式：吕敏明,刘采云,杜慧慧,等.预处理方式对油炸马铃薯片品质的影响研究[J].食品与发酵科技,2023,59(4):7-13,27.