CAJ | 학술논문

与欧美发达国家相比，我国速冻薯条在实际生产过程中存在工艺技术落后、质量及出品率低等问题，加工工业技术有待研究。为此，主要阐述了速冻马铃薯条生产过程中品种的选择及贮藏、预处理、调理、干燥、预油炸5个方面的研究进展及优化选取的工艺结果，并针对速冻薯条的评价指标、影响因素进行总结分析，以期为速冻马铃薯条的生产提供参考依据及改善建议。经归纳分析发现，原料是影响速冻薯条品质的首要因素；主要加工工段对速冻薯条品质的影响是交互的。
여구미발체국가상비，아국속동서조재실제생산과정중존재공예기술락후、질량급출품솔저등문제，가공공업기술유대연구。위차，주요천술료속동마령서조생산과정중품충적선택급저장、예처리、조리、간조、예유작5개방면적연구진전급우화선취적공예결과，병침대속동서조적평개지표、영향인소진행총결분석，이기위속동마령서조적생산제공삼고의거급개선건의。경귀납분석발현，원료시영향속동서조품질적수요인소；주요가공공단대속동서조품질적영향시교호적。
Compared with the developed occidental world , the process of frozen French-fried Potatoes in China is expec-ted to get improved in its underdeveloped technology , low quality and yield .Further research is needed .The essay main-ly explores the advances on how to select and store , pretreat , condition , dry and pre-fry potatoes in the process , as well as how to optimize the selection .It analyzes the evaluation index and the affecting factors of the frozen French-fried Pota-toes, which might make some reference and proposal to the process .By analysis , we find that raw materials is the prima-ry factor that affects the quality of frozen french-fried Potatoes and main processing section effect on the quality of frozen French-fried Potatoes is interactive .