摘要
在一定真空度条件下,对优质甘薯品种进行低温真空油炸,比较不同甘薯品种及其真空油炸后脆片的水分、脂肪和质地等性状。结果表明,闽薯7-3、岩薯5号为较理想的低温真空加工品种。随着油炸温度和真空度的升高,甘薯脆片的干燥速度加快,其脆度逐渐提高。在温度85℃,真空度0.085 MPa下油炸20 min,可获得外形完整的高品质的甘薯脆片。
The method of vacuum frying was used to produce high quality sweet potato chips. The results showed that the most suitable varieties for vacuum frying were MINSHU7 - 3 and YANSHU 5. The effects of rising the frying temperature and vacuum degree were the increase of the rate of moisture removal and the brittleness of sweet potato chips. Under the conditions of the vacuum 0. 085 MPa, temperature 85 ℃ and vacuum hying time 20 min, the quality of sweet potato chips was the best.
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2009年第3期549-553,共5页
Acta Agriculturae Universitatis Jiangxiensis
基金
福建省科技厅重点资助(2007Y0054)
关键词
甘薯
脆片
真空油炸
sweet potato
chips
vacuum frying
