摘要
研究了红心薯片的常压油炸工艺 ,结果表明 :(1)薯片护色条件为 Na HSO30 .10 % +柠檬酸 0 .10 %浸泡 5min,而后在 95～ 10 0℃的热水烫漂 3min;(2 )脱水温度为 6 0℃ ,12 0 min,即油炸前半成品的含水率控制在 42 %左右 ;(3)冻结温度为 - 32℃ ,时间控制 30 min;(4)甘薯薯片的最佳油炸条件为油炸温度 170℃ ,油炸时间 1min,料油比 1∶ 5～ 1∶ 4。依此工艺油炸的薯片 ,色泽橙红 ,整片酥脆 ,气泡均匀 ,外形美观 ,油脂含量低于 15 %。
The frying technological process of low fat 'Red heart' sweet potato slices at normal atmospheric pressure was studied, and the results showed as follow: (1) The condition of color protection is that the sweet potato slices were dipped into the solution of NaHSO 3 0.10% and citric acid 0.10% for 5 minutes, then hot water blanching at the temperature of 95～100℃ for 3 minutes. (2)Dehydration at 60℃ for 120 minutes, and then the water content of semi finished product was controlled at about 42% before frying. (3)Slices were freezed at -32℃ for 30 minutes. (4)The optimum frying conditions of sweet potato slices were the frying temperature at 170℃ for 1 minute, and the ratio of sweet potato slices to oil was from 1∶5 to 1∶4. After the process, the sweet potato slices were red orange in color, crisp and fine in texture, even in bubble distribution, beautiful in external form, and fat contents were less than 15%.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2001年第5期122-126,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
红心甘薯薯片
常压油炸
护色
脱水
速冻
低油脂
油炸工艺
red heart' sweet potato
sweet potato slice
frying at normal atmospheric pressure
color protection
dehydration
quick freezing
low fat
