马铃薯薯片色泽是决定消费者对油炸薯片接受力的最重要因素。薯片的褐变主要是美拉尔德(Maillard)反应的结果,即在炸制过程中发生于还原糖(果糖、葡萄糖)和氨基化合物之间的反应,以还原糖的量为限制因子。马铃薯块茎中糖含量取决于诸多因素,既有遗传的又有环境的。多数用于制作薯片的品种的块 Potato chips color is the decisive consumer acceptance of fried potato chips the most important factor. Browning of potato chips is mainly the result of the Maillard reaction, a reaction that occurs between the reducing sugar (fructose, glucose) and the amino compound during frying, with the amount of reducing sugar as a limiting factor. The sugar content of potato tubers depends on many factors, both genetic and environmental. Most of the blocks used to make varieties of chips