降低真空油炸紫薯片含油量的方法

The Method of Fat Content Reduction of the Vacuum Fried Purple Sweet Potato Chips

目前如何降低含油量是真空油炸产品研究的重要问题。本文研究了不同加工条件对降低真空油炸紫薯片产品含油量的效果,筛选出加工方法中对产品品质影响较大的3个因素。以真空油炸温度、真空油炸时间和离心转速为影响因素,以紫薯片的含油量为评价指标进行响应面分析,结果表明：油炸温度、油炸时间和离心转速对真空油炸紫薯片脂肪质量分数影响极为显著,因素间的交互作用对真空油炸紫薯片脂肪质量分数影响显著。降低真空油炸紫薯片含油量的加工方法是：在真空度0.092~0.096 MPa,油炸温度87.7℃,油炸时间11.8min,离心转速369.18 r/min,离心时间7 min。在此条件下,测得紫薯片平均脂肪质量分数降至13.92%,与理论预测值误差1.37%。

At present, how to reduce the fat content of vacuum fried products has become a key poit. The effect of different process on reducing fat content of vacuum fried purple sweet potato chips during frying was studied. Three factors which larger effected on the fat content of vacuum fried purple sweet potato chips during the process were selected.From the results of response surface analysis for vacuum fried process, it was found that the optimum conditions for the purple sweet potato chips based on fat content were operations of vacuum dried at 87.7 ℃ and 0.092~0.096 MPa vacuum degree for 11.8 min, followed by centrifuging at the speed of 369.18 r/min for 7 min. And the fried temperature, fried time, centrifugation speed were extremely significant impact on vacuum fried purple sweet potato chips fat content, the interaction of the factors of vacuum fried purple sweet potato chips fat content significantly affected. Under the modified processing conditions, the actual value of fat content in purple sweet potato chipscan be reduced to 13.92%, exhibiting 1.37% relative error when compared to the theoretically predicted value.