再造型马铃薯脆片微波膨化工艺研究

Study on the processing techniques of reshaped potato crispy chips by microwave drying

研究热风干燥后不同干基含水量的薯片对马铃薯脆片质量的影响,对热风干燥得到的不同初始含水量的薯片进行微波加工,干基含水量25%时具有较好的脆度和膨化率。研究添加不同淀粉对马铃薯脆片质量的影响及再造型工艺的影响,添加含量为1%的糯米粉对马铃薯脆片的脆度、膨化率和马铃薯脆片的再造型有较好的效果。

Effects on potato crispy chips of every factor which were determined during hot-air drying with different original humidity content. The expansion volume and the crispy of the potato from hot-air drying is higher with 25% humidity ratio. Effects on potato crispy chips of every factor and the technique of reshape potato by adding different starch were studied. The expansion volume and the crispy of the potato is good by adding 1% polished glutinous rice.