均匀设计法优化甘薯薯片油炸工艺

Optimization of frying process for sweet potato chips by uniform design

为了优化甘薯薯片油炸工艺，采用单因素与均匀设计法相结合，以甘薯薯片含油量、亮度L^＊值、黄色b^＊值为指标，并对数据进行逐步回归分析。优化最佳工艺组合为：切片厚度2mm，热烫时间1min，食盐浓度3％，食盐浸泡时间15min，预干燥温度60℃，干燥时间90min，油炸温度130℃，油炸时间2min。优化工艺得到的甘薯薯片含油量低于市售薯片，亮度L^＊值和黄色b^＊值高。

In order to optimize the sweet potato chips fried technology, using the single factor experiments and u- niform design method,oil content in sweet potato chips, brightness L^＊ value, yellow b^＊ value were selected as the in- dexes, and stepwise regression analysis of the data was performed. The optimum combination was ： the slice thickness 2 mm, blanching time 1 rain, salt concentration 3%, immersion time controlled at 15 min, preliminary drying tem- perature 60 ℃ , drying for 90 rain, frying temperature 130 ℃ , fried for 2 rain. Oil content in optimized sweet potato chips was lower than the commercial potato chips, and it had higher brightness L^＊ value and yellow b^＊ value. The re- suhs can guide for practical production.