面包糠土豆泥的加工工艺研究  

作　　者：江永丰[1] 胡源媛[1] 

机构地区：[1]广东省贸易职业技术学校食品科,广东广州510507

出　　处：《中外食品工业（下）》2014年第4期21-23,共3页Sino-foreign Food Industry

摘　　要：研究稀奶油添加比例、造型重量、油炸温度、油炸时间对面包糠土豆泥品质的影响，确定其最佳工艺参数。结果表明：在稀奶油添加量为10％、造型重量为40g、油炸温度为120℃、油炸时间为1．5min时，制成的面包糠土豆泥内馅细腻润滑，外皮清香酥脆，色泽金黄。The process of the mashed potatoes with bread crumbs was optimized. The optimal conditions were acquired that the adding proportion of cream was 10%, the forming weight was 40g, the frying temperature was 120℃ and the frying time was 1.5min. Under these conditons, the quality of the mashed potatoes with bread crumbs was best.

关 键 词：面包糠 土豆泥 工艺 

分 类 号：TS205[轻工技术与工程—食品科学]