烘烤型雪莲果薯片加工工艺研究  

Study on Processing Technology of Oven Baked Smallanthus sonchifolius Potato Chips

作　　者：戢得蓉 王守琴 乔明锋 范文教 陈云川 JI De-rong;WANG Shou-qin;QIAO Ming-feng;FAN Wen-jiao;CHEN Yun-chuan(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《保鲜与加工》2021年第5期63-69,共7页Storage and Process

基　　金：四川省教育厅自然科学基金项目(18CZ0037);四川旅游学院科研创新团队基金项目(2018SCTUTD05);马铃薯主粮化战略研究中心项目(MLS1904)。

摘　　要：以雪莲果为原料,将果汁加入到马铃薯全粉中,制作烘烤型雪莲果薯片,考察雪莲果汁替代水用量百分比、糖添加量、油添加量、盐添加量、烘烤时间、烘烤温度对烘烤型薯片品质的影响。通过响应面试验优化得到烘烤型雪莲果薯片的最佳工艺条件为:马铃薯全粉30 g,白砂糖10 g,油2 g,食盐0.6 g,雪莲果汁36 mL,水4 mL,烘烤温度120℃,烘烤时间16 min。采用该工艺制得的薯片色泽金黄、口感松脆、咸味与甜味比例适中,具有较高的营养和保健价值。Saussurea involucrata was crushed into juice and added to whole potato powder to prepare oven baked Smallanthus sonchifolius potato chips.The effects of the percentage of Saussurea involucrata juice instead of water,sugar addition,oil addition,salt addition,baking time and baking temperature on the quality of baked potato chips were investigated.The optimum processing technology conditions of baked snow lotus fruit potato chips by response surface experiment were:potato powder 30 g,sugar 10 g,oil 2 g,salt 0.6 g,snow lotus fruit juice 36 mL,water 4 mL,and baking temperature 120℃,baking time 16 min.The prepared potato chips had golden yellow color,crispy mouth feel,moderate salty and sweet taste,which had high nutritional and health value.

关 键 词：雪莲果 马铃薯全粉 薯片 响应面优化 加工工艺 

分 类 号：TS205.1[轻工技术与工程—食品科学]