摘要
通过单因素多水平、多因素多水平的正交试验,对非油炸慈姑脆片的加工工艺进行了研究,结果表明:切片厚度为1.2mm,在140℃下烘烤18min,所制作的慈姑脆片感官性状最佳。
This paper analyzes the processing technology of non-fried sagittaria chips by means of single-factor multi-level and multi-level multi-factor orthogonal experiments. The results reveal that chips of 1.2ram thick baked under at 140℃ for 18 minutes produce the best-quality sagittaria chips in sensory terms.
关键词
非油炸
慈姑片
工艺
non-fried
sagittaria chips
technology
