油炸山药片生产工艺的研究  

Research on the Process of Fried Yam Slices

作　　者：李昌文[1] 彭雪萍[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2011年第7期36-38,共3页The Food Industry

摘　　要：对油炸山药片的主要生产工艺参数,包括护色剂配方及浸泡时间,最佳干燥温度和时间,最佳油炸温度和时间进行了研究,结果表明最佳的工艺参数最佳护色剂配方为异VC钠0.7%,柠檬酸0.5%,CaCl2为0.2%,浸泡时间为50 min;最佳的干燥温度为85℃,时间为90 min;最佳的油炸温度为160℃,时间为20 s。The main process parameters of fried yam slices,including the color agent formulations and steeping time,the best drying temperature and time,the best frying temperature and time were studied.The results showed that the best color retention agent were sodium erythorbate 0.7%,citric acid 0.5%,CaCl2 0.2%,steeping time was 50 min,the best drying condition was 90 min at 85 ℃,the best frying condition was 160 ℃ for 20 s.

关 键 词：油炸 山药 护色剂 温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]