低油马铃薯片的加工技术研究进展  

Study of Deep-fat Fried Potato Chips

作　　者：王娟[1] 马海乐[1] 潘忠礼[1,2] 吴本刚[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]美国加州大学戴维斯分校生物与农业工程系,加州戴维斯95616

出　　处：《食品工业》2014年第4期136-139,共4页The Food Industry

基　　金：江苏省科技支撑计划--农业部分(BE2011382);江苏省普通高校研究生科研创新计划(CXZZ12_0700)

摘　　要：随着人们健康意识的增强,低能低脂马铃薯片的消费已成为一种需求。近年来,一些学者提出了低温真空油炸技术、微波油炸技术,及用糖或盐水浸渍和用改性纤维素涂膜技术来降低薯片含油量。将对这几种技术的研究进展进行归纳综述,并在此基础上,着重介绍红外加工低油马铃薯片的加工技术及其原理。其中,红外辐射加热技术进行灭酶和加热具有干燥时间短,灭酶和干燥速率快,较少能耗以及较高的产品质量等优势,符合可持续发展要求。Due to the increased health awareness, the consumption of deep-fat and lower-calorie potato chips has become desirable. Recent years, some researchers have proposed several new techniques to reduce oil content in fried potato chips, such as low temperature vacuum frying technology, microwave frying technology, dipping in sugar or salt solutions, or coating with cellulose derivatives. Thus, provide a summary overview of research on these new processing technologies for producing low-oil potato chips. In addition, highlight infiared processing technology and its theory on producing healthy low oil potato chips. Besides, for blanching and dehydration, infrared heating has the advantages of shorter time, quicker velocity, less energy consumption and higher quality, which consistent with sustainable development requirements.

关 键 词：马铃薯片 低油 红外辐射 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]