| 真空油炸甘薯脆片的研究 |
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| 引用本文： | 高建华,梁宇,彭超英,吴晖,高孔荣.真空油炸甘薯脆片的研究[J].食品工业科技,1999(3). |
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| 作者姓名： | 高建华 梁宇 彭超英 吴晖 高孔荣 |
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| 作者单位： | 华南理工大学食品工程系 |
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| 摘 要： | 以甘薯为原料，对真空油炸甘薯脆片加工工艺进行优化实验，为获得优质甘薯脆片产品的开发提供了参考依据。
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| 关 键 词： | 甘薯 预处理 真空油炸 |
The best processing technology of crispy sweet potato by the method of vacuum frying |
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| Gao Jianhua.The best processing technology of crispy sweet potato by the method of vacuum frying[J].Science and Technology of Food Industry,1999(3). |
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| Authors: | Gao Jianhua |
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| Abstract: | The processing technology of crispy sweet potato chips under vacuum frying condition was optimized using sweet potato as raw material.The important parameters were provided in this study for the process development and production of high quality crispy sweet potato chip. |
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| Keywords: | sweet potato pretreatment vacuum frying |
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