油炸红薯片加工研究

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油炸红薯片加工研究(5400字)
摘要：通过单因素，全面实验等设计方法，探讨了护色，硬化，水分含量，油炸等主要加工工序对油炸红薯片品质的影响。结果表明：使用0.6%柠檬酸、0.3%的VC护色，0.4%的CaCl2硬化20min，水分含量在20%左右， 180℃油炸20s为产品的最佳工艺条件。

关键词：油炸红薯片；护色；硬化；水分含量；

Fried Potato Slices Processing Research
Abstract: Through a single factor, the comprehensive experiments, discusses the design method of protect color, atherosclerosis, the moisture content of such main processing operations, Fried potato piece of Fried the influence of quality. The results show that by using 0.6% citric acid, 0.3% VC protect color, 0.4%, the moisture content of 20min CaCl2 sclerosis 180 ℃ in 20%, and the best products for the 20s deepfry technology conditions.
Key words: Fried potato slices. Protect color; Hardening; Moisture content