天然海鲜风味土豆泥的工艺研究

摘要

随着食品工业生产规模的日益扩大，有力地促进了天然风味料市场的增长，以动物蛋白，特别是海洋动物蛋白为主的氨基酸类高档风味料是调味品发展的主要趋势。马铃薯营养丰富，其含有人体必需的碳水化合物、蛋白质、维生素、膳食纤维等全部七大类营养物质，是现代人的理想食物。试验对天然海鲜风味土豆泥的制作方法进行了研究，确定了最佳配比和工艺条件，最终得出以马铃薯为主要食材，配以天然海鲜膏为主要辅料，结合科学严谨的烹调方法试验出风味佳、口感好的土豆泥制品，具有很好的市场推广前景。%With the expansion of production scale of food industry,the market of natural flavoring has been promoted to a new level.Using hydrolysis animal protein,especially hydrolysis marine animal protein,as high-grade flavoring will be the main trend of seasoning development.Potato has adequate human essential nutrition,including carbohydrate,protein,vitamin,dietary fiber and others.Potato is ideal modern food.This study is on the recipe of smashed potato with natural seafood flavor,the best ratios and process conditions are determined.It is obtained that take potatoes as the main materials,natural seafood paste as the main auxiliary material,to prepare the potato products with good flavor and taste by scientific and rigorous cooking method,which has better market promotion prospect.