A Study on the quality of vacuum - fried sweet potato chips | 低温真空油炸甘薯脆片的研究
2009
Qi Fangbin, Fujian Radio and TV University,Fuzhou(China) | Chen Faxing, Fujian Agriculture and Forestry University, Fuzhou(China), College of Horticulture
chinois. 在一定真空度条件下，对优质甘薯品种进行低温真空油炸，比较不同甘薯品种及其真空油炸后脆片的水分、脂肪和质地等性状。结果表明，闽薯7―3、岩薯5号为较理想的低温真空加工品种。随着油炸温度和真空度的升高，甘薯脆片的干燥速度加快，其脆度逐渐提高。在温度85℃，真空度0．085MPa下油炸20min，可获得外形完整的高品质的甘薯脆片。[著者文摘]
Afficher plus [+] Moins [-]anglais. The method of vacuum frying was used to produce high quality sweet potato chips. The results showed that the most suitable varieties for vacuum frying were MINSHU7 - 3 and YANSHU 5. The effects of rising the frying temperature and vacuum degree were the increase of the rate of moisture removal and the brittleness of sweet potato chips. Under the conditions of the vacuum 0. 085 MPa, temperature 85 ℃ and vacuum hying time 20 min, the quality of sweet potato chips was the best.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Institute of Agricultural Information, Chinese Academy of Agricultural Sciences
Découvrez la collection de ce fournisseur de données dans AGRIS
