云南省炸片加工马铃薯品种大西洋防病栽培技术研究

马铃薯品种大西洋来源于美国，由Wauseon与USDAB514l-6(Lenape)杂交选育而成。该品种是优质的炸片加工型品种，被国内外薯片加工企业广泛地采用，是市场需求量大，开发前景好的马铃薯品种。在云南省冬季、小春季种植已达几百公顷，但在大春季马铃薯的主产区。

甘肃省旱作区10个炸片马铃薯品系品质表现分析

炸片是马铃薯重要的加工产品。对10个马铃薯品系进行田间农艺性状评价,并分析4℃低温储藏60d后块茎中蔗糖、葡萄糖、果糖、游离氨基酸含量以及鲜薯块茎和炸片色泽的变化。结果表明,低温储藏(4℃)60d,不同品系还原糖含量显著不同。品系0724-11、0722-46、0724-8油炸后薯片表面色泽鲜亮均匀,ΔE值变化小且块茎糖含量和游离氨基酸含量较低,炸片加工性状优良。

影响马铃薯炸片品质的因素

叙述了昆明市马铃薯炸片加工现状 ,炸片加工对马铃薯品种的薯形外观、内部结构、干物质含量和还原糖含量的要求以及影响马铃薯片品质的因素。

Effects of Different Processing Methods on the Qualityof Squid Chips

Taking squid as raw material, the effects of frying temperature and frying time on the quality of squid chips were studied under the conditions of normal pressure frying and high-temperature hot-air frying respectively. And the best processing technology of squid chips was determined. The results showed that crispy squid chips can be obtained by frying the squid after vacuum freeze-drying, and the best processing technology of squid chips is to treat the material by hot air drying at 160℃ for 4 min after pretreatment, seasoning, protease treatment, pre-freezing and freeze-drying. The squid chips made by this technology have a flavor of frying, tightly-shrunken surface tissue, a little browning, less hardness, crispness and no greasy taste.