作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品科技》 2003年第8期31-33,39,共4页

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.

关 键 词： 微波 马铃薯脆片 干燥工艺

领　　域： [轻工技术与工程] [轻工技术与工程]