包装与食品机械2012，Vol.30Issue(4)：10-12,3.DOI:10.3969/j.issn.1005-1295.2012.04.003
不同预处理条件对低温真空油炸马铃薯片品质的影响
Different Pretreatment Conditions on the Quality of Fried Potato Chips
摘要
Abstract
The influence of different methods (slice thickness,freezing temperature,color liquid) in pretreatment process on the quality of fried potato chips and sensory effects was investigated in this study. The re-sults show that the slice thickness of 2 mm,freezing temperature -18 ~ -20℃,0. 1% citric acid solution as the best pretreatment measures.关键词
油炸薯片/预处理/感官品质Key words
fried potato chips/pretreatment/sensory quality分类
轻工纺织引用本文复制引用
潘牧,陈超,邓宽平,雷尊国,王晓丹..不同预处理条件对低温真空油炸马铃薯片品质的影响[J].包装与食品机械,2012,30(4):10-12,3.基金项目
贵州省科学技术基金项目(黔科合NY字[2010]3013) （黔科合NY字[2010]3013）
贵州省科学技术基金项目(黔科合院所创能[2010]4006) （黔科合院所创能[2010]4006）
