红薯片微波加工工艺的研究

Sweet Potato-chip Processing Technology of Microwave

选择块茎结实的红薯,洗净去皮,用0.3%柠檬酸溶液对去皮薯块护色,煮薯后捣成薯泥。将薯泥与辅料以3:1混合配料,成型,辅料中糯米粉和玉米粉的比例4:1,光波脱水,时间360s,水分40.0%。微波功率480W,对成型薯片加热烘烤120s。制成的薯片色泽亮黄,口感酥脆,红薯风味纯正。

Durable root of sweet potato chosen, cleared and with its peel completely removed, firstly color it with 0.3% of the citric acid solution on the peeled sweet potatoes, and then boil it up, after that, mash sweet potato in to mud. Sweet potato mud and accessories that contain the ratio of 4：1 of glutinous rice flour and corn flour will be mixed in the burden proportion of 3：1, and formed in to chips for 120 s, dehydrated by using light waves for 360 s to its moisture content of 40%.Then bake the formed by the power of 180 W of microwave, the processed sweet potato-chip looks bright yellow, tastes crisp and its flavor is genuine.