对马铃薯片进行低温真空油炸生产工艺的基础性研究,分析薯片在贮藏过程中水分、脂肪和Vc含量的变化,并探讨等温吸湿规律.通过单因素试验确定最优的油炸工艺参数为温度105℃,时间20 min,真空度0.090 MPa；离心脱油的最佳条件为脱油转速400～500 r/rmin,时间5～7 min,真空度0.090 MPa.研究结果对低温真空油炸薯片技术具有很好的指导和促进作用,同时改善了现在油炸薯片的品质和提高了能源利用率.%Low temperature vacuum frying is a common used method to produce high quality potato chips. The effects were investigated of frying temperature,vacuum degree and time on breaking force of low temperature vacuum fried potato chips. The changes were analyzed of the water, fat and ascorbic acid content of the potato chips during preserved period. The isothermal moisture absorption law of the potato chips was also discussed. The optimal frying coefficients were as follows- temperature 105℃, vacuum degree 0. 090 MPa, time 20 min; the best conditions for centrifugal de-oiling; vacuum degree 0. 090 MPa, de-oiling speed 400~ 500 r/min, time 5~7 min. The results of research and analysis can effectively improve the technical content of low temperature vacuum fried potato chips and improve the quality of existing products, improve energy utilization.
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