摘要
主要研究了油炸薯片的加工工艺,包括切片厚度、烘干时间以及油炸时间、添加剂的种类等对产品品质的影响,尤其是对影响薯片中丙烯酰胺生成的因素进行了重点检测和分析。通过实验最终确定比较合理的工艺条件为:切片厚度1.0～2.0mm;烘干时间50～60min;油炸时间2.0min;添加0.3%CaCl2。
The effects of chip thickness, drying time in oven, frying time and additives on the product quality were studied in this paper especially the factors which affect the acrylamide formation during frying were detected and analyzed. Through experiments the optimum condition for processing was determined as follows： section thickness of 1.0 - 2.0mm, dring time of 50 -60min, frying time of 2.0min and 0.3% of CaCl2.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期96-98,101,共4页
Science and Technology of Food Industry
基金
东北农业大学2005年开放性实验室项目资助
关键词
油炸
薯片
工艺参数
丙烯酰胺
fry potato chips
process parameter
acrylamide
