面包糠土豆泥的加工工艺研究

研究稀奶油添加比例、造型重量、油炸温度、油炸时间对面包糠土豆泥品质的影响，确定其最佳工艺参数。结果表明：在稀奶油添加量为10％、造型重量为40g、油炸温度为120℃、油炸时间为1．5min时，制成的面包糠土豆泥内馅细腻润滑，外皮清香酥脆，色泽金黄。

The process of the mashed potatoes with bread crumbs was optimized. The optimal conditions were acquired that the adding proportion of cream was 10%, the forming weight was 40g, the frying temperature was 120℃ and the frying time was 1.5min. Under these conditons, the quality of the mashed potatoes with bread crumbs was best.