| 马铃薯脆片微波干燥工艺研究 |
| |
| 引用本文： | 李远志,郑素霞,罗树灿,黄苇.马铃薯脆片微波干燥工艺研究[J].食品科技,2003(8):31-33. |
| |
| 作者姓名： | 李远志 郑素霞 罗树灿 黄苇 |
| |
| 作者单位： | 华南农业大学食品学院,广州,510642 |
| |
| 基金项目： | 广东省农业攻关资助项目。 |
| |
| 摘 要： | 研究了微波不同处理对马铃薯脆片的影响。微波功率高,则脆片的脆度好,合适的微波处理时间可以得到较好脆度的马铃薯脆片。冷冻处理可以得到变形小,表面颜色均匀的良好脆片,初始含水量15%左右的薯片进行微波加工具有较大的膨化率。
|
| 关 键 词： | 微波 马铃薯脆片 干燥工艺 |
| 文章编号： | 1005-9989(2003)08-0031-03 |
| 修稿时间： | 2003年3月19日 |
Study on the processing techniques of potato crispy chips by micro-wave drying |
| |
| LI Yuan-zhi,ZHENG Su-xia,LUO Shu-can,HUANG Wei.Study on the processing techniques of potato crispy chips by micro-wave drying[J].Food Science and Technology,2003(8):31-33. |
| |
| Authors: | LI Yuan-zhi ZHENG Su-xia LUO Shu-can HUANG Wei |
| |
| Abstract: | Effects on potato crispy chips of different micro-wave treatments were studied. The stronger the power of micro-wave was applied, the better the crispness of the chips would become. Proper duration time of micro-wave treatment was essential for obtaining potato chips with good crispness. Freezing treatment could ensure the achievement of little change in shape and even surface color crispy chips; Potato chips with an original water content of about 15% had larger expending rate after micro-wave processing. |
| |
| Keywords: | micro-wave potato crispy chip drying processing |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
