油炸香芋片的研制

Study on the processing of frying fragrant taro clips

以香芋为原料,采用油炸工艺,通过喷涂等技术手段,研制一种色香味俱全、口感疏脆的油炸香芋片食品。着重探讨了切片、硬化、热烫、浸泡、油炸等主要加工工序对香芋脆片感官品质的影响,通过单因素试验和4因素3水平正交试验确定了生产油炸香芋片的最佳工艺参数为:切片厚度1mm,0.2%CaCl2硬化40min,100℃热烫2min,0.5%盐和4%糖溶液浸泡30min,油炸坯料含水量约70%,油炸温度160℃,油炸时间120～150s,香辣牛肉、香辣鸡翅等肉味调味粉喷涂调味。

Frying fragrant taroclips were manufactured by frying technology combined with spraying flavorings. The effects of main processing procedures（such as slicing, hardening, hot water treatment, soaking of flavoring fluid and frying） on the sensory qualities of frying fragrant taro clips were investigated. By the single factor experiments and orthogonal experiment, the optimal processing parameters were established as follow： slicing thickness 1 mm, hardening time 40 min with 0.2% CaCl2, time of boiled water treatment 2 min, soaking time 30 min with the mixed fluid of 0.5% salt and 4% sugar, frying temperature 160℃ and frying time 120~150s,hot beef powder and hot chicken powder as surface-spraying flavorings.