作　　者： ; ; (郑素霞）; (费坤）; (陈德显）;

机构地区： 华南农业大学食品学院

出　　处： 《食品与发酵工业》 2003年第8期40-43,共4页

摘　　要： 研究了真空度、微波功率、冷冻处理以及不同初始含水量对真空微波加工马铃薯脆片的影响。马铃薯片在真空度 0 0 8MPa时有较好的脆度 ;真空微波处理时间相对于普通微波干燥短 ,而其疏松程度更大一些。冷冻处理可以得到表面平整 ,变形小 ,表面颜色均匀的脆片 ,其断裂力较未冷冻处理脆片小。对由热风干燥得到的不同初始含水量的薯片进行真空微波加工 ,在初始含水量 3 6%左右有较高的膨化率。 The effects of the degree of vacuum, micro wave power, freezing treatment and original water content on the quality of the vacuum and micro wave processed potato crispy chips were investigated. Ideal crispness of the potato chips was obtained under a vacuum degree of 0.08?MPa. The processing time by vacuum micro wave was comparatively shorter than common micro wave drying but the loosen degree was a bit larger. By freezing treatment, crispy chips with smooth surface, less change in shape and even color could be reliably achieved, and the strength for braking the chips was less than those not treated by freezing. When potato chips containing different original water contents obtained from hot air drying were processed by vacuum micro wave, higher expanding rate was observed at an original water content of 36%

关 键 词： 真空度 微波功率 冷冻处理 含水量 真空微波加工 马铃薯脆片 工艺特性

领　　域： [轻工技术与工程] [轻工技术与工程]