速冻工艺和真空负压对油炸薯条品质的影响

目的]研究速冻工艺和真空负压对油炸薯条品质的影响。方法]以5个不同品种的马铃薯为试验材料,制定薯条生产工艺流程和工艺技术参数,讨论影响真空油炸薯条产品品质的主要因素。结果]结果表明,护色液1.50‰~2.00‰NaCl+0.20‰~0.30‰NaH-SO3+0.20‰~0.25‰柠檬酸、处理时间20~30 min,速冻中心温度-20℃、速冻时间40 min,解冻温度45℃、解冻时间25 min;油炸真空负压参数-0.075~-0.080 MPa、脱油时间3 min(离心机转速500 r/min)时,可生产出符合有关食品卫生标准的真空油炸薯条。结论]该研究对马铃薯的加工具有重要的指导意义。

Effect of Quick-frozen and Vacuum Technology on the Quality of the Oil-fried Potato Chips

Objective] The purpose was to study the effect of quick-frozen and vacuum technology on the quality of the oil-fried potato chips.Method]With the potato of five different varieties as materials,production process and technical parameters of oil-fried potato chips were established,and some primary factors impacting production quality and solutions were discussed at the same time.Result]The results showed that the conditions of producing vacuum oil-fried potato chips which conform to the related food sanitation standard were 1.50‰-2.00‰ NaCl+0.20‰-0.30‰ NaHSO3+0.20‰-0.25‰ citric acid of protecting color fluid,20～30 min of time,-20 ℃ of quick-freeze central temperature,40 min of quick-freeze time,45 ℃ of defrosting temperature,25 min of defrosting time and -0.075——0.080 MPa of negative pressure parameter of oil-fried vacuum,3 min of doffing time(centrifuge speed 500 r/min).Conclusion]This research will be important instructed meaning for processing of potato.