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| 再造型马铃薯脆片微波膨化工艺研究 | |
| 引用本文： | 钟倩霞,李远志,吴绮华,林楚雄,莫国彪,郑素霞.再造型马铃薯脆片微波膨化工艺研究[J].食品科技,2005(1):23-26. |
| 作者姓名： | 钟倩霞 李远志 吴绮华 林楚雄 莫国彪 郑素霞 |
| 作者单位： | 1. 华南农业大学食品学院,广州,510642 2. 从化市科技局,从化,510900 3. 从化市龙丰园食品厂,从化,510935 4. 仲恺农业技术学院,广州,510225 |
| 基金项目： | 广东省科技厅资助项目(2002C20408)，广州市科技局资助项目(2003Z1-E0072)。 |
| 摘 要： | 研究热风干燥后不同干基含水量的薯片对马铃薯脆片质量的影响,对热风干燥得到的不同初始含水量的薯片进行微波加工,干基含水量25%时具有较好的脆度和膨化率。研究添加不同淀粉对马铃薯脆片质量的影响及再造型工艺的影响,添加含量为1%的糯米粉对马铃薯脆片的脆度、膨化率和马铃薯脆片的再造型有较好的效果。 |
| 关 键 词： | 再造型 热风 微波 马铃薯脆片 |
| 文章编号： | 1005-9989(2005)01-0023-04 |
| 修稿时间： | 2004年7月12日 |
Study on the processing techniques of reshaped potato crispy chips by microwave drying |
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| ZHONG Qian-xia,LI Yuan-zhi,WU Qi-hua,LIN Chu-xiong,MO Guo-biao,ZHENG Su-xia.Study on the processing techniques of reshaped potato crispy chips by microwave drying[J].Food Science and Technology,2005(1):23-26. | |
| Authors: | ZHONG Qian-xia LI Yuan-zhi WU Qi-hua LIN Chu-xiong MO Guo-biao ZHENG Su-xia |
| Affiliation: | ZHONG Qian-xia1,LI Yuan-zhi1,WU Qi-hua1,LIN Chu-xiong2,MO Guo-biao3,ZHENG Su-xia4 |
| Abstract: | Effects on potato crispy chips of every factor which were determined during hot-air drying with different original humidity content. The expansion volume and the crispy of the potato from hot-air drying is higher with 25% humidity ratio. Effects on potato crispy chips of every factor and the technique of reshape potato by adding different starch were studied. The expansion volume and the crispy of the potato is good by adding 1% polished glutinous rice. |
| Keywords: | reshape hot-air microwave potato crispy chip |
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