| Sweet potato and potato are starch crops,and the harvested products are mainly root tubers.The most important quality index of the edible varieties is sweetness.In the breeding practice and storage shelf life,the sweetness of fresh potato is used as the most convenient index to screen the quality of potato and storage shelf life in breeding practice,fresh potato sweetness is as the most convenient indicators of screening of potato quality,the quality analysis and the evaluation of varieties,fresh potato soluble sugar is generally accepted as an important quality index and edible varieties breeding objectives.This article links with sweet potato and potato as experiment material,sweet potato set up 13 ?,4 ?,8 ? and room temperature four processing temperature,respectively,in 4 d,15 d,30 d,45 d,65 d sampling,the sweet potato samples of soluble monosaccharides and soluble sugar and starch content and amylase activity size determination.Then,9 groups of sweet potato treatments were designed,and the content of main soluble monosaccharides and total sugar of each group was measured.Because the potatoes are prone to Browning after being stored at low temperature for a period of time,the quality of deep-fried fries is reduced,which affects their commodity value.In this paper,by changing the storage conditions of potatoes,the variation of reducing sugar content of potatoes in low temperature storage and retemperature storage and the effect of reducing sugar content on the quality of Fried fries in potatoes storage were studied.Will the potato in the 4 ? low temperature storage,then low temperature storage of potato in 20 ? temperature storage,with DNS changes to measure the reducing sugars.The changes of glucose,fructose,sucrose and maltose in the potato samples in the two storage environments were tested.The potatoes in the two storage environments were Fried under the same conditions,and the French fries obtained were evaluated by sensory evaluation.The following conclusions are obtained:Experiments show that 4 ? 8 ?,under the condition of soluble sugars in sweet potato will rapidly increase,the starch content decreased.And carries on the edible quality evaluation and appearance quality evaluation based on edible quality and appearance quality evaluation found that 8 ? storage conditions can without reducing food quality,promote the sweet potato mash within short time.According to the experiment,with "80 ? water bath heat preservation 3 h and microwave until cooked" is the best,the highest degree of sweet potato mash.In addition,the soluble sugar content of sweet potato can represent sweetness to some extent,which reflects the edible quality of sweet potato.Potato in 4 ? low temperature storage,reducing sugar content of show the slow rise and rapid rise;Put some potatoes back 20 ? temperature storage,reducing sugar content decreased,and the end below 4 ? storage of reducing sugar content in the potatoes.Two kinds of potatoes in different storage environment were Fried under the same condition.After reheating potatoes stored at low temperature,the reducing sugar content in potatoes can be controlled to make deep-fried chips not prone to Browning and ensure their quality. |
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