摘要
本文总结了甘薯虾片、金黄甘薯脯和油制低脂甘薯片的加工技术研究结果。甘薯虾片以70％～100％的甘薯精白淀粉为主料加工而成,按筛选出的最佳配方制成含水量10％的坯片,在190℃油温浸炸20s,可得膨化度大,酥脆香鲜的成品。金黄甘薯脯必须在制作的全过程中抑制酶促褐色和非酶褐变,用筛选出的最佳护色液,配合其它措施,采取三次糖煮工艺,方能得到金黄透明,又具适度咬劲的制品。油制低脂甘薯片是以鲜甘薯片为原料,经防褐护色、上蛋衣、涂油膜,改传统的油炸熟制方法为微波加热熟制方法而得到的色香味俱佳的产品。
Sweet potato crisp 'Xiapian' was made of sweet potato starch and shrimp. Preserved sweet potatoes was made of fresh root and sugar. The technical factors for making high quality sweet potato 'Xiapian' were as following: blank moisture content was 10％, oil temperature 190℃, and fry time 20. To make high quality preserved sweet potatoes which means golden and translucent the important thing was to inhibit browning reaction, besides, its formula was important too.
出处
《中国粮油学报》
EI
CAS
CSCD
1993年第A09期35-39,共5页
Journal of the Chinese Cereals and Oils Association
关键词
甘薯虾片
甘薯脯
甘薯片
褐变
sweet potatoes, potato crisp 'Xiapian', preserved sweet potatoes, sweet potato chip, browning reaction.
