| 摘要: |
| 以普通白皮马铃薯为原料,研究了不同工艺对油炸马铃薯片的色泽、体积收缩率、吸油量和脆度的影响。结果表明,切片厚度1mm, 6 g·kg-1柠檬酸溶液浸泡1 h护色、5 g·kg-1氯化钙溶液浸泡20 min硬化、-18℃预冻1 h和体积分数30%乙醇溶液浸泡1 h预脱水、炸前向薯片表面撒少许面包屑、入炸油温180℃和油炸60～70 s工艺试制的产品色泽均匀美观、体积收缩率较大、吸油量低和相对脆度高。 |
| 关键词: 马铃薯,油炸马铃薯片,加工工艺 |
| DOI： |
| 分类号:TS255.4 |
| 基金项目: |
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| Research in fried potato chip technology |
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| Abstract: |
| Ordinary white potato was used to trail-make fried chips in laboratory to
investigate the influences of processing conditions on products characters. The results
showed:Fresh potato, sliced to 1mm thick, immersed in 6 g·kg-1 citric acid for 1 h, immersed in 5 g·kg-1 calcium chlorine for 20mim, frozen at -18℃ for 1 h, immersed in
30% ethanol for 1 h, coated with a thin layer of bread power and fried at 180℃ for 60-70 s, one by one, formed a practical technological process which had many advantages,
such as obvious color improvement, volume-shrinkage increment, crispness betterment
and oil-absorption decrement. |
| Key words: potato,fried potato chips,technological process |
