马铃薯片常压油炸工艺优化研究  

The optimization of normal pressure frying technology for potato chips

作　　者：刘婷婷[1,2] 谭兴和[1,2] 邓洁红[1,2] 熊兴耀[3] 王锋[1,2] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]食品科学与生物技术湖南省重点实验室,长沙410128 [3]湖南农业大学园艺园林学院,长沙410128

出　　处：《食品科技》2012年第3期117-121,共5页Food Science and Technology

基　　金：国家科技支撑计划项目(2009BADB9B07)

摘　　要：对影响常压油炸马铃薯片品质的工艺参数进行了优化研究。结果表明,在柠檬酸溶液浓度为0.10%～0.25%、预干燥时间为10～40min和油炸温度为170～200℃的范围内,以薯片的丙烯酰胺含量、含油量和脆度为指标,常压油炸薯片的最佳工艺条件为:薯片切片采用柠檬酸溶液浓度为0.20%的柠檬酸水溶液浸泡后,于85℃预干燥30min,最后用180℃恒温油炸至熟。The factors influencing the quality of normal pressure fried potato chips were studied. The results showed that, within a range of citric acid solution concentration0.10%, 0.25%, pre-drying time10 min, 40 min, and fried temperature170-200℃, with the content of acrylamide and oil the frangibility of chips for index, the optimum conditions were that the best concentration of citric acid solution used for soaking the potato crisp was 0.20%, then dried for30 mins at the temperature of 85℃, before frying and was fried at the temperature of 180 ℃.

关 键 词：薯片 常压油炸 丙烯酰胺含量 含油量 脆度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]