以小麦粉添加量45％,玉米淀粉添加量45％,木薯淀粉添加量10％为基本配方制作出一款营养丰富、美味可口的油炸型谷物薯片.以含水量、含油量、膨化度和感官评分为指标,研究了冷却时间、切片厚度、烘干时间、油炸温度、油炸时间对谷物薯片质量的影响.结果表明,谷物薯片的最优加工工艺为冷却时间24 h,切片厚度2.0 mm,烘干时间2.5 h,油炸温度175 ℃,油炸时间20 s.
Study on Optimization of Processing Technology of Fried Grain Potato Chips
In this experiment,45％wheat flour,45％cornstarch and 10％tapioca starch were used as raw materials to produce a nutrient-rich and delicious fried grain potato chips.The effects of cooling time,slice thick-ness,drying time,frying temperature and frying time on the quality of the cereal potato chips were studied using water content,oil content,swelling degree and sensory score as indexes.The test results showed that the optimal processing technology of this cereal potato chips was cooling time 24 h,Section thickness was controlled at 2.0 mm,The drying time was 2.5 h.The f[ying temperature was 175 ℃,frying time 20 s.
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