| 马铃薯适于炸片品种及主要加工工艺参数的研究 |
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| 引用本文： | 谢智明,姚裕琪,梁德霖. 马铃薯适于炸片品种及主要加工工艺参数的研究[J]. 中国马铃薯, 1992, 0(4) |
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| 作者姓名： | 谢智明 姚裕琪 梁德霖 |
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| 作者单位： | 内蒙古农科院马铃薯小作物所 呼和浩特 |
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| 摘 要： | 本文对马铃薯油炸片生产中的主要加工工艺参数(切片厚度、油炸温度、炸制时间和油的种类)以及29个品种的炸片成品率和适宜做炸片的品种进行了研究。研究结果表明:①鲜薯片的适宜厚度为1.00～1.25mm,炸制油温应控制在160℃左右,时间为2分钟左右,炸片用油以氢化油与精练油1:1混合使用为好;②29个品种的鲜薯切片出成率变化幅度为67.5％～93.3％,炸片出成率变化幅度为26.7％～35.7％,成品率变化幅度为20.09％～32.84％;③适宜做炸片的品种为Norchip、Baraka和内薯3号。
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STUDIES ON POTATO CULTIVARS SUITABLE FOR THE PROCESS OF FRYED POTATO SLICES AND MAIN PARAMETERS OF THE TECHNOLOGY |
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| Abstract: | In this paper, the main parameters for processing fryed potato slices, the rate of end products of 29 cultivars and the cultivars suitable for the process of fryed potato slices were studied. The results showed:① The suitablc thickness of fresh tuber slice was 1.00～1.25mm, the oil tenperature was about 160℃ and the fryimg time was about 2 min; ② According to 29 cultivars tested, the rate of fresh tubers cut into slices was 67.5％～93.3％, the rate of fryed slices was 26.7％～35.7％ and the rate of end products was 20.69％～32.84％; ③ The cultivars suitable for the process of the fryed potato slices were Norchip, Barakaand Neishu3. |
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