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FOOD SCIENCE
2008,29
(10)
295-298
油炸紫心甘薯片加工工艺的研究
作 者：
潘润淑;周光宏;刘勤华;张林;马汉军
单 位：
南京农业大学食品科技学院;河南科技学院食品学院
关键词：
紫心红薯;油炸红薯片;护色;硬化;调味
摘 要：
通过单因素、正交及均匀试验设计方法,探讨了护色、硬化、调味、油炸等主要加工工序对油炸红薯片品质的影响。结果表明:使用0.6%柠檬酸、0.3%的VC护色,0.4%的CaCl2硬化20min,8%的蔗糖溶液浸泡15min,180℃油炸20s为产品的最佳工艺条件。
译 名：
Study on Fried Technology of Purple Sweet Potato
作 者：
PAN Run-shu1,ZHOU Guang-hong2,LIU Qin-hua1,ZHANG Lin1,MA Han-jun1,(1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China; 2.College of Food Science,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
purple sweet potato;fried purple sweet potato;color protection;harding;seasoning
摘 要：
The effects of mainly processing operations such as color protection,harding,seasoning,frying on the quality of fried purple sweet potato were investigated by single factor,and the processing operations were optimized by orthogonal and uniform test designed methods in this study. The results showed that the optimal process conditions are using citric acid 0.6% and 0.3% VC in the color protection,0.4% CaCl2 for 20 min in the harding,immersing in 8% sucrose solution for 15 min and frying at 180℃ for 20s.
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