摘要
以洋葱粉和马铃薯淀粉为主要原料,从原料的配比和成型条件等方面对洋葱脆片的制作工艺进行了研究。确定了洋葱脆片的制作工艺、主要工艺条件和配方,并对产品的含水量、酥脆度、色泽和外形的平整性等品质特性进行了评价。洋葱脆片的最佳配方为:洋葱粉35g,马铃薯淀粉34g,糯米粉12g,增稠剂0.49g;最佳工艺条件为:洋葱脆片的切片厚度为2mm,油炸温度为140℃,油炸时间为10s,产品具有香、酥、脆的特点。
The processing technology of fried onion chips was studied from the ratio of raw materials to forming conditions using the onion flour and potato starch as the main raw materials. Processing technology was proposed. Water content, brittleness, color and shape were evaluated in the experiment. The optimum formula of fried onion chips was 35g onion flour, 34g potato starch, 12g sticky rice flour and 0.49g thickener. The results showed that the optimum processing condition for the fried onion chips was that the thickness of onion chip was 2mm. Furthermore, the appropriate frying temperature and time were 140℃ and 10s respectively.
出处
《四川食品与发酵》
2008年第1期69-72,共4页
Sichuan Food and Fermentation
基金
四川省教育厅重点科研项目<攀西地区洋葱综合利用加工研究>课题的一部分项目编号:2004A042
关键词
洋葱脆片
工艺条件
品质
onion chips
processing conditions
quality
