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。
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.
出处
《食品科技》
CAS
北大核心
2003年第8期31-33,39,共4页
Food Science and Technology
基金
广东省农业攻关资助项目。
关键词
微波
马铃薯脆片
干燥工艺
micro-wave
potato crispy chip
drying processing
