译 名：
Study on Effects of Pretreatment on Fried Lotus Root Chips
作 者：
LI Jie1,WANG Qing-zhang1,TAN Zheng-lin2,LI Wei1 (1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2.Hubei University of Economics, Wuhan 430205, China)
关键词：
fried lotus root chips;lotus root slice thickness;color protection;scalding and desiccating predehydration
摘 要：
Effects of sliced lotus root's thickness, color protection, scalding and desiccating on fried lotus root chips were studied. The optimum conditions are determined as follows. Lotus root 1.5 mm slice, immersed in the mixture of 1% NaCl, 0.5% citric acid, and 0.1% VC for 1 h, scalded and desiccated in the mixture of 0.3% citric acid and 1% CaCl2 at 90 ℃ for 10 min. Before frying, the lotus root slices were frozen at -18 ℃. Then they were fried at 170 ℃ until there were no froth on the surface of the slices. The fried lotus root chips are uniformly yellowy with few air bubbles. With average oil content 26.5%, the fried lotus root chips are tasted crisp but not greasy.
