正交试验优化高抗性淀粉速冻马铃薯薯条工艺

Optimization of Process Parameters for Quick-Frozen Potato Chips High in Resistant Starch

为提高油炸速冻马铃薯薯条中抗性淀粉含量,降低热量的摄入,以鄂马铃薯3号为试验原料,通过单因素和正交试验研究工艺参数对油炸速冻薯条中抗性淀粉含量的影响,探讨制备高抗性淀粉速冻马铃薯薯条的最佳工艺条件。结果表明:制备高抗性淀粉马铃薯薯条影响因素主次顺序依次为复炸温度>油炸温度>干燥时间>油炸时间>复炸时间>干燥温度>漂烫时间;制备高抗性淀粉速冻马铃薯薯条的最佳工艺条件为漂烫时间5min、干燥温度70℃、干燥时间40min、油炸温度190℃、油炸时间90s、复炸温度130℃、复炸时间2.5min,此工艺条件下薯条中的抗性淀粉含量为9.35%,高于一般油炸工艺(5.4%)。

Objective： To optimize the production of quick-frozen potato chips higher in resistant starch（RS） and lower calorie.Methods： Potato cultivar Eshu-3 was selected to produce quick-frozen potato chips.Based on single factor tests and orthogonal array design,the optimal process parameters for producing quick-frozen potato chips were established by exploring their effect on RS content in quick-frozen potato chips.Results： Seven process parameters were ranked in a descending order of their effects on RS content as follows： re-frying temperature ＆gt; frying temperature ＆gt; drying time ＆gt; frying time ＆gt; re-frying time ＆gt; drying temperature ＆gt; heating time.The optimal process parameters was as follows： heating time of 5 min,drying temperature of 70 ℃,drying time of 40 min,frying temperature of 190 ℃,frying time of 90 s,re-frying temperature of 130 ℃,and re-frying time of 2.5 min.Under these conditions,the RS content in potato chips was 9.35%,which was higher than that（5.4%） obtained with the traditional process.