微波生产低油马铃薯片的工艺条件的探讨

通过单因素试验,对利用微波生产低油马铃薯片工艺中影响产品脆度、色泽和含油量的一些因素进行了探讨。结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;干燥前食盐水溶液浸泡处理(1.5%～2.0%食盐水溶液浸泡5min)和涂油前用豆奶粉裹衣处理,均能降低产品的含油量,提高马铃薯片的脆度;同时,适量的豆奶粉裹衣处理,能赋予产品良好的色泽,豆奶粉的用量6%比较适宜;冷冻处理能加深产品的色泽,但是对产品的脆度和含油量的影响不大。

Study on Conditions of Microwave Techniques Producing Low Oil Content Potato Chips

The objective of this work was to determine the effects of some treatments over the quality of products (crispness, color and oil content) during processing low oil content potato chips by microwave baking. The trials indicated that the oil content of potato chips by microwave baking can be reduced below 20%, while immersed in salty water prior to pre-drying treatment (1.5%～2.0% concentration of salty water, immersion time 5 min), or covered with soy milk powder on the surface of potato chips prior oil basting, all can decrease the oil content of potato chips and increase their crispness. Besides, covering with a proper dosage of soy milk powder can give potato chips favorable color. The right dosage of soy milk powder is 6 %. However, freezing treatment prior to pre-drying treatment can darken the products’ color but show little effect on crispness or oilc ontent.