常压油炸马铃薯脆片加工工艺参数的研究

Study on Processing Technological Parameters of Fried Potato Chips at Normal Atmospheric Pressure

以适于油炸加工的马铃薯品种——大西洋为原料,研究了切片厚度、坯料烘干时间(含水量)、被膜剂浓度、油炸时间、油炸温度对常压油炸马铃薯脆片品质的影响,确定了常压油炸马铃薯脆片的加工工艺参数,即马铃薯切片厚度为2.0mm,油炸坯料于50℃温度下烘80min,含水量控制在60%左右,油炸前用0.8%的CMC-Na溶液被膜,在180℃油温下炸制2min。

A kind of fried chips was made with special potato variety （Atlantic） suitable for deep-fat frying at normal atmospheric pressure. The effects of thickness, drying time （water content）, the concentration of the coating, frying temperature and frying time on quality of product were studied. The results showed that the optimum conditions are as follows： thickness of slices 2.0mm, drying time 80min at 50℃, and water content of semi-product controlled about 60% with-product coated with the solution of CMC-Na 0.8% and frying time 2min at 180℃.