护色工艺对真空油炸马铃薯片品质的影响  

The Effects of Color-preservation Technology on the Quality of Vacuum Fried Potato Chips

作　　者：张群[1,3] 张慜[1,2] 范柳萍[1,2] 李仲秋[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [3]江南大学图书馆,江苏无锡214122

出　　处：《食品与生物技术学报》2008年第1期49-52,共4页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20576049)

摘　　要：采用真空油炸前预处理技术研究了护色工艺对真空油炸马铃薯片品质的影响。实验中选择柠檬酸、亚硫酸氢钠、VC 3种褐变抑制剂,通过配取不同浓度,得出真空油炸马铃薯片最佳护色工艺。结果表明:马铃薯片经过第4组护色液配方处理之后,即:柠檬酸1‰,亚硫酸氢钠1‰,VC1.5‰,产品具有最佳的感官品质和色泽值,同时对其水分含量、水分活度和脂肪含量均无显著性影响。The manuscript studied the effects of color preservation technology on quality of vacuum fried potato chips by using pretreatment technology before vacuum frying. Citric acid, sOdium bisulfite and VC were selected as the browning restrainers. The optimum technology conditions for vacuum fried potato chips color preservation were determined with different concentration of browning restrainers, and listed as follow： 0.1% citric acid, 0. 1% sodium bisulfite and 0.15% VC. In addition, no significantly effect on the water content, water activity and the fat content was detected.

关 键 词：真空油炸 马铃薯 护色 品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]