油炸马铃薯片降油工艺的研究  

Study on the Technology of Decreasing the Oil Content of Potato Chips

作　　者：陈业[1] 高琳[1] 

机构地区：[1]湖北民族学院 生物科学与技术学院,湖北恩施445000

出　　处：《湖北民族学院学报（自然科学版）》2012年第3期327-329,共3页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：湖北省研究与开发项目(2010BB016)

摘　　要：目前油炸马铃薯片多为传统油炸工艺生产,其产品含油率高.现有一些新的油炸方法可以降低薯片含油率,但是其产品口感不佳,通过氯化钙、氯化钠溶液浸泡和鼓风干燥降低水分含量3种方法对马铃薯片进行不同的预处理,可以显著降低油炸马铃薯片含油率.通过正交试验得出最佳生产工艺为:0.05%氯化钙与0.1%氯化钠溶液复配浸泡60min,然后40℃鼓风干燥50min,可将含油率降低列26.44%.Most fried potato chips in China＇s markets are produced by traditional frying process,there are two serious problems：one is high oil content which is not conducive to the customers＇ health,the other one is the short storage period due to oil oxidation.Although some new frying process to decline the oil content have been raised,the products are not tasty.Therefore,it＇s necessary to improve the traditional frying process.In this experiment,the effects on decreasing the oil content of three different pre-treatment, immersion in calcium chloride,sodium chloride solution and blast drying to decrease the moisture content.The results showed that the optimal process was as following,soaked with the mixed solution of 0.2%calcium chloride and 0.1%sodium chloride,then 40℃blast drying for 50 minutes,the oil content will reduced to 26.44%.

关 键 词：油炸马铃薯片 工艺 降油 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]