预干燥时间对微波低油薯片的影响

Discussion on the conditions of microwave techniques producing low oil content potato chips

传统油炸马铃薯片的含油量高达30%以上,降低薯片的含油量很有必要。通过单因素试验探讨了预干燥时间对微波低油马铃薯片脆度、色泽和含油量的影响,结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;不同的预干燥时间能得到不同初始水分含量的半成品;预干燥温度85℃时,干燥时间对产品的脆度、色泽和油含量都有影响,干燥时间在35min时,马铃薯片的脆度最好;干燥时间长,产品的色泽相对较浅;产品的含油量大体上是随着干燥时间的增加而减少。

The oil content of potato chips produced by traditional deep-fry technique arrived at 30% and more, therefore, it is necessary to decrease the oil content of potato chips. The objective of this work was to determine the effect of pre-drying treatment over the quality of products （crispness, color and oil content） during producing low oil content potato chips by microwave baking. The trials indicated that we could decrease the oil content of potato chips by microwave baking （the oil content below 20%） and get the semi-manufactured products which contain different water through the pre-drying treatment after blanching, when air-dry temperature was at 85℃, Pre-drying time influenced the quality of potato chips, such as crispness, color and oil content. Potato chips pre-dried 35min had the greatest crispness, longer pre-drying time, lighter color of potato chips had. Generally, the oil content of product was decreased by the increasing of pre-drying time.