马铃薯虾片的研制

Study and manufacture of textured potato starch chips

为提高马铃薯的利用率，丰富虾片品种，改善虾片品质，采用正交试验和单因素试验，对制作马铃薯虾片的添加剂用量及工艺条件进行了研究，结果表明：生产马铃薯虾片的最佳添加剂用量为小苏打0．6％；CMC-Na0．6％；明矾0.5％：蔗糖酯0．6％。最佳工艺条件为老化时间24h；半成品中水分含量9％；油炸温度190～200℃。

In order to improve the utilization rate of Potato, enrich types of textured starch chips and improve quality of it, the processing conditions and the dosage of additives were investigated emploging single factor experiment and orthogonal experiment in the test. The result indicated that the dosage of additives were baking soda 0.6% ,CMC-Na 0.6% ; alum 0. 5% ; sucrose esters of fatty acids 0.6%. The optimum processing conditions were ageing time 24 h;semi-produet＇s moisture content 9% ; frying temperature 190-200 ℃.