常压油炸山药脆片的工艺研究  

Process Research on Frying Yam Chips at Atmospheric Pressure

作　　者：刘璐[1] 廖李[1] 程薇[1] 汪兰[1] 吴文锦[1] 陈学玲[1] 丁安子[1] 王俊[1] 高虹[1] 史德芳[1] 梅新[1] 乔宇[1] 

机构地区：[1]湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品科学技术学报》2014年第6期59-65,共7页Journal of Food Science and Technology

基　　金：湖北省农科院青年科学基金资助项目(2012NKYJJ16)

摘　　要：以新鲜蕲春山药为原材料,采用常压油炸工艺,开发一种新型的山药脆片.研究了山药片在常压油炸过程中水分含量、色度、质构特性、粗脂肪含量及微观结构的变化.常压油炸山药脆片的较佳工艺为:烘干温度70℃,烘干时间20 min,油炸温度160℃,油炸时间200 s.在此工艺条件下,制得的山药脆片水分质量分数为0.49%,色度(b*值)为13.95,破碎力为388.776 g,脆度值为3,粗脂肪质量分数为27.28%.所得到的山药脆片产品颜色金黄、组织饱满、口感松脆,具有山药的清香气味.The new type of frying Qichun yam chips was made at atmospheric pressure. The changes of moisture content, color （b＊）, texture features, fat content, microstructure were studied during the process of frying. The optimal process showed that： drying temperature 70 ℃ , drying time 20 min, frying temperature 160 ℃ ,frying time 200 s. The moisture content of yam chips was 0.49% , color （b＊ value） was 13.95, fracture force was 388. 776 g, crispness was 3, fat content was 27.28%. With this process, the yam chips demonstrated golden color and crunchy tastes with particular aroma of yam.

关 键 词：油炸 山药 脆片 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]