复合马铃薯片油炸工艺研究  

Study on the frying technic of compound potato chips

作　　者：李军[1] 邓洁红[1,2] 谭兴和[1,2] 彭涛[1] 石月[1] 

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

出　　处：《粮油食品科技》2012年第4期11-15,共5页Science and Technology of Cereals,Oils and Foods

基　　金：国家科技支撑计划(2009BADB9B07-04)

摘　　要：以马铃薯淀粉和马铃薯全粉为主要原料,对复合马铃薯片的油炸工艺参数进行了研究。采用正交试验,确定了生产低含油量、低丙烯酰胺(AA)含量、高脆度复合薯片的最佳油炸工艺参数,即油炸前坯料的含水量控制在20%左右,含盐量2%左右,油温以160℃为佳,炸制时间为40 s,油炸薯片丙烯酰胺含量为0.28 mg/kg,在市售薯片基础上降低26.32%;含油量为23.36%,降低了1.47个百分点。The were studied. potato chips w parameters of deepfrying compound potato The optimal parameters, such as oil conte ere determined by orthogonal experiment. chips made from potato starch and potato flour nt, Th content of AA and brittleness of compound e results showed that the water content of blank was about 20% ,the content of salt 2.0% ,and the frying time 40s at 160 ℃, in this case the content of AA was 0.28 mg/kg,reduced 26.32% compared with the potato chips sold in the market;the oil content 23.36% ,reduced 1.47 percentage points.

关 键 词：复合马铃薯片 常压油炸 丙烯酰胺 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]