调制胡萝卜脆片的研究初报  

Study on processing technology of concocted carrot chips

作　　者：周清[1] 赵淑梅[1] 王默识[1] 

机构地区：[1]中国农业大学农业部设施农业生物环境工程重点开放实验室,北京100083

出　　处：《食品工业科技》2008年第1期183-185,共3页Science and Technology of Food Industry

基　　金：北京市教育委员会共建项目建设计划资助(XK100190441);北京市都市农业学科群项目(XK100190553)

摘　　要：以胡萝卜为主要原料,探讨了调制胡萝卜脆片的加工方法以及影响脆片质量评价的各种因素,得出了最佳工艺参数范围。研究结果显示:所制胡萝卜复合脆片含油少,薄而脆,营养易于调控强化,口味、形状良好,色泽诱人,具有良好的食用价值和市场推广前景。Using carrots as main raw material,the methods of valuating carrots chips quality was studied. Various facts effecting quality of chips were also discussed. The best optimum technology parameters were found. The concoct carrots chips had little oil, easy to control nutrition and organoleptic properties, suit for old person and teenagers to eat.

关 键 词：调制 胡萝卜脆片 营养 质量评价 加工方法 工艺 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]