| 常压油炸山药脆片的工艺研究 |
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| 引用本文： | 刘 璐,廖 李,程 薇,汪 兰,吴文锦,陈学玲,丁安子,王 俊,高 虹,史德芳,梅 新,乔 宇.常压油炸山药脆片的工艺研究[J].北京工商大学学报(自然科学版),2014,32(6):59-65. |
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| 作者姓名： | 刘 璐 廖 李 程 薇 汪 兰 吴文锦 陈学玲 丁安子 王 俊 高 虹 史德芳 梅 新 乔 宇 |
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| 作者单位： | 湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉,430064 |
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| 基金项目： | 湖北省农科院青年科学基金资助项目 |
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| 摘 要： | 以新鲜蕲春山药为原材料,采用常压油炸工艺,开发一种新型的山药脆片.研究了山药片在常压油炸过程中水分含量、色度、质构特性、粗脂肪含量及微观结构的变化.常压油炸山药脆片的较佳工艺为:烘干温度70℃,烘干时间20 min,油炸温度160℃,油炸时间200 s.在此工艺条件下,制得的山药脆片水分质量分数为0.49%,色度(b*值)为13.95,破碎力为388.776 g,脆度值为3,粗脂肪质量分数为27.28%.所得到的山药脆片产品颜色金黄、组织饱满、口感松脆,具有山药的清香气味.
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| 关 键 词： | 油炸 山药 脆片 |
| 收稿时间： | 2014/4/23 0:00:00 |
Process Research on Frying Yam Chips at Atmospheric Pressure |
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| Institution: | Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China |
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| Abstract: | |
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| Keywords: | frying yam chips |
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