低油脂芋片的常压油炸工艺

Study on Frying Technological Process of Low-fat Taro Slices at Atmosphere

研究了含低油脂芋片的常压油炸工艺，结果表明：（１）护色条件为ＮａＨＳＯ３０．１０％＋柠檬酸０．２０％浸泡５ｍｉｎ，而后在９５—１００℃的热水中热烫２ｍｉｎ；（２）脱水温度为６０℃，２．５ｈ，即油炸前半成品的含水率控制在４５％左右．依此工艺油炸的芋片，色泽金黄，整片酥脆，气泡均匀，油脂含量低于２０％（３）与不脱水油炸相比，可延长产品的贮藏期．

The frying technological process of low-fat taro slices at atmosphere was studied in the experiment,and the results showed as follow:(1)conditions of color-protection is that dipeping the taro slices into the solution of NaHSO3 0.01% and citic 0.2% for 5min,then Hot-water treatment, at the temPerature of 95 100℃ for 2min.(2)dewatering at 60℃ for 2.5 h,and then the ratio of water contents of semi-finished products was comtrolled at about 45%before fryign.After the ptocess,the taro slipes were golden in color, crisp and fine in texture, even in bubble distribution. and fat contents were less that 20%.(3)Comparing with the taro slices fried without dewatering,the storage period of the taro products could be prologed.