真空微波-真空油炸-真空微波三阶段联合脱水工艺生产低含油率马铃薯脆片  

Production of Low Oil Content Potato Chips by Vacuum Microwave-Vacuum Frying-Vacuum Microwave Dehydration Process

作　　者：宋贤聚[1] 张慜[1] 范柳萍[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214122

出　　处：《食品科学》2009年第8期297-302,共6页Food Science

基　　金：国家自然科学基金项目(20576049)

摘　　要：为得到低含油率并具有令人满意品质的马铃薯脆片,采用真空微波-真空油炸-真空微波三阶段联合脱水工艺,并对三阶段联合脱水工艺进行优化,得出三阶段联合脱水工艺的最佳转换点。三阶段联合脱水过程的优化工艺条件为:前期微波强度1.4W/g在真空度0.06MPa下真空微波预干燥8min,然后,在100℃和0.09MPa条件下真空油炸15min,最后在微波强度2.4W/g和真空度0.095MPa条件下干燥4min。三阶段联合脱水工艺的转换点对应马铃薯的水分质量分数分别为68%(湿基)和10%(湿基)左右。In order to obtain low oil content potato chips that still retain the desirable texture and flavor, vacuum microwave drying-vacuum frying-vacuum microwave dehydration process was employed. The optimum transition points of three stages combination process were obtained by optimizing the process conditions. The optimum process conditions of three stages combination process are vacuum microwave pre-drying at 1.4 Wig microwave power and 0.06 MPa vacuum degree for 8 min, then vacuum frying at 100 ℃ and 0.09 MPa vacuum degree for 15 min, followed by vacuum microwave post-drying at 2.4 W/ g microwave power and 0.095 MPa vacuum degree for 4 min. The moisture contents of potato slices are about 68% and 10% （wet basis.） in the transition points of three stages combination process sequently.

关 键 词：马铃薯脆片 真空微波 真空油炸 水分质量分数 脂肪质量分数 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]