烘烤型黑蒜山药薯片的研制及质构特性分析

将黑蒜和山药加入马铃薯粉中，研制烘烤型黑蒜山药薯片。以感官评分和质构特性为评价指标，探讨黑蒜粉添加量、山药粉添加量、白砂糖添加量、食盐添加量以及烘烤温度和烘烤时间对烘烤型黑蒜山药薯片品质的影响。在单因素试验的基础上，通过正交试验优化烘烤型黑蒜山药薯片制作配方及工艺。结果表明，烘烤型黑蒜山药薯片的最佳配方及工艺为：马铃薯粉添加量30 g，白砂糖添加量9 g，油添加量2 g，食盐添加量1.0 g，黑蒜粉添加量1.5 g，山药粉添加量9 g，水添加量50 mL，烘烤温度145℃，烘烤时间22 min。按此配方及工艺条件生产的黑蒜山药薯片质地均匀，无裂纹，口感较好，入口爽脆，有独特的黑蒜风味。研究结果为新型薯片的研制提供技术支持。

Development and Texture Characteristic Analysis of Roasted Black Garlic Yam Potato Chips

Roasted black garlic yam potato chips were prepared by adding black garlic and yam to potato flour. With sensory scores and texture characteristics as evaluation indicators, the effects of the additions of black garlic powder, yam powder, white sugar, salt, and baking temperature and time on the quality of roasted black garlic yam potato chips were explored. On the basis of single factor experiments, the formulation and process of roasted black garlic yam potato chips was optimized through orthogonal experiments. The results showed that, the optimal formulation and process conditions for roasted black garlic yam potato chips were as follows: potato powder 30 g, white sugar 9 g, oil 2 g, salt 1.0 g, black garlic powder 1.5 g, yam powder 9 g, water 50 mL, baking temperature 145 ℃, and baking time 22 min. The black garlic yam potato chips prepared with the above formulation and process conditions had uniform texture, no cracks, good taste, refreshing and crisp mouthfeel, and unique black garlic flavor. The results provide technical support of the development of new potato chips.