油炸薯片工艺参数优化研究  

Study on Optimization of Process Parameters of Fried Potato Chips

作　　者：邓峰 DENG Feng(Shenzhen Yuxin School,Shenzhen 518107,China)

机构地区：[1]深圳市育新学校,广东深圳518107

出　　处：《现代食品》2021年第13期63-65,共3页Modern Food

摘　　要：以降低油炸薯片温度、锁留薯片营养成分为主要目的,研究并优化油炸工艺参数。实验以油炸方式、油炸温度以及油炸时间3个因素为因变量,分析油炸薯片的水分含量、脂肪含量、维生素C含量以及破碎力的变化,并与市售同类别油炸薯片进行对比。结果表明:以减压低温油炸的方式进行温度为95℃,时间为120 s的油炸为最佳工艺,通过对低温油炸薯片工艺参数优化的研究,优化了高淀粉含量的食品油炸工艺,有效提高了能源的利用率。In order to reduce the temperature of fried potato chips and retain the nutrients of potato chips,the frying process parameters were studied and optimized.Taking frying method,frying temperature and frying time as dependent variables,the changes of moisture content,fat content,vitamin C content and breaking force of fried potato chips were analyzed,and compared with the same kind of fried potato chips sold in the market.The results showed that the best frying process was vacuum frying at 95℃for 120 s,Through the research on the optimization of low-temperature frying technology parameters of potato chips,the frying technology of food with high starch content has been optimized,and the utilization rate of energy has been effectively improved.

关 键 词：低温 油炸薯片 工艺优化 干燥 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]