期刊论文

Processing technology of non-fried Brassica chinensis chips

中文

食品科技

1005-9989

2011

36

5

127-130

10.13684/j.cnki.spkj.2011.05.049

本校为第一机构

为研究非油炸蔬菜脆片的加工工艺,实验以小白菜为原料,采用滚筒干燥工艺,对脆片加工过程中的原料配比及干燥参数进行了探讨研究.实验结果表明,小白菜脆片最优加工配方为:每1 kg小白菜添加黄豆62 g,大米451 g,NHHC0

The purpose of this experiment was to study the process technology of non-fried vegetable chips, it taked the Brassica chinensis as raw material, and adopted drum drying process, it discussed the stuff ratio and the process parameters of drum drying. The results showed that the most suitable production formula is： Brassica chinensis 1 kg, soybean 62 g, rice 451 g, NH4HCO3 0.5 g, quality improver M 3 g, table salt 10 g, custer sugar 7 g, chicken essence 5 g, ground pepper 2.5 g; and the experiment taked the contents of Vc and moisture as result...