蔬菜水果脆片加工工艺分析

Analysis of Fruit and Vegetable Chip’s Technological Process

对蔬果脆片的特点、真空低温油炸工艺的原理以及工艺流程做了阐述。着重对关键工艺做了分析，对蔬果脆片质量的提高、设备的改进提出了建议。

In this paper, the characteristics of fruit and vegetable chips, the principle of the vaccum low-heated firing and the technological process are introduced, emphasis on the analysis of the key process. The paper also presents the improvement of the equipment and the progress of the chips'quality.