摘要
本研究主要对马铃薯进行化学去皮、护色、真空油炸及脱油等工艺试验,已取得一些成果。油炸马铃薯片生产的最佳工艺方案是:马铃薯切片厚度1mm、油炸温度70～80℃、真空度—0.07MPa、时间为2分钟,脱油的离心机转达1000转/分,时间为120秒,可制得成品色泽金黄、酥脆宜口。
Some experiments have been done on the processing potato by chemical shelling, colour-protection,vauum frying and deoil. The results showed that the best conditions for produc-ing potato slice were:the thickness of slice is Imm,frying temperature 70~80℃ , vacuum degree-0. 07Mpa for 2 Min, centrifugal speed for degree 1000 C/M. Lasting 120 sed. The the product would be goldern colour and crisp for taste.
