摘要
以适于油炸加工的马铃薯品种‘大西洋'为原料,对真空低温油炸薯片工艺进行优化试验。采用四因素三水平正交试验分析法,得出最佳工艺条件为油炸温度100℃、时间90s、真空度为0.04～0.06MPa,在该最优条件下,所得油炸薯片产品的丙烯酰胺含量为0.64mg/kg,明显低于市售传统油炸薯片;且含油量(27%)降低了5%,但是脆度(469.725g)却与市售传统油炸薯片相当。
Fried potato chips were prepared from ＇Atlantic＇ potatoes using low temperature vacuum frying. A four-factor, three- level was used to optimize operating parameters to minimize acrylamide content. The optimum frying conditions were found to be 100 ℃, 90 s and 0.044）.06 MPa for temperature, time and vacuum pressure, respectively. Fried potato chips under these conditions contained much less acrylamide （0.64 mg/kg） but had comparable crispness to commercial traditional fried potato chips.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期11-16,共6页
Food Science
基金
"十一五"国家科技支撑计划项目(2009BADB9B07)
关键词
薯片
真空低温油炸
丙烯酰胺含量
含油量
脆度
potato chips
low temperature vacuum frying
acrylamide content
oil content
crispness
