译 名：
Processing Technology and Texture Properties of Fried Lotus Root Slices
作 者：
ZHANG Wen-jun,HE Hui,NIE Zhi-kui,DONG Hua-wei,WANG Zhen-zhen(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
fried lotus root slices;coating powder;processing technology;texture property
摘 要：
In order to explore the optimal process parameters and the coating formula of fried lotus root slices,single factor and orthogonal tests were conducted.The results showed that the best coating formula was composed of 40 g wheat flour,12 g corn flour and 6 g rice flour in 100 mL of water.The optimal process parameters for fried lotus root slices were slice thickness of 8 mm,frying temperature of 170 ℃ and frying time of 6 min.The excellent sensory quality and higher texture properties of fried lotus root slices were achieved under the optimal processing conditions.
