微波膨化马铃薯颗粒全粉薯条加工技术的研究  

Study on the Processing Technology of Microwave Puffing French Fries

作　　者：吕芬[1] 苏燕娇 

机构地区：[1]四川大学食品工程系,成都610065 [2]厦门北大泰普科技有限公司,厦门361100

出　　处：《食品工业》2009年第4期35-38,共4页The Food Industry

摘　　要：以马铃薯颗粒全粉和糯米粉为主要原料,试验微波膨化薯条的制作方法,讨论原料配比、水分含量、打芡时间、蒸煮时间、干燥条件等对产品膨化度的影响。结果表明,微波膨化薯条的最佳配方为马铃薯颗粒全粉∶糯米粉为6∶4,食盐3%,白砂糖10%,植物油5%,蔗糖酯0.7%。最佳工艺为打芡20min,蒸煮30min,50℃干燥6h,700W微波处理40s。Taking potato granules powder and glutinous rice powder as raw materials, the processing technology of microwave puffing french fries was introduced, and the effects of ratio of raw materials, water content, pregelatinization time, cooking time and dry conditions to the product＇s puffing degree were discussed. The results showed that the best formula for microwave puffing french fries was： ratio of potato granules powder to glutinous rice powder was 6：4, and 3% salt, 10% sugar, 5% vegetable oil, 0.7% sucrose ester. Best processing conditions were： pregelatinization for 20 min, cooking for 30 min, 50℃ drying for 6 h, 700 W microwave treatment within 40 s.

关 键 词：马铃薯颗粒全粉 微波 膨化 薯条 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]