【摘要】 根据之前所做的单因素实验结果,确定以原料品种、浸泡液的柠檬酸浓度、预干燥时间以及油炸温度四个因素来做四因素四水平正交实验,并对实验结果进行数据分析。根据分析结果确定了生产低丙烯酰胺含量的油炸马铃薯片的最佳加工工艺条件为:以大西洋品种的马铃薯为原料,采用浓度为0.5%的柠檬酸水溶液浸泡,85℃鼓风干燥20min,最后在180℃的油温下恒温油炸至熟。更多还原

【Abstract】 On the basis of the result of the single element study done before, the material potatoes we used, the citric acid juice used for dipping the potato crisps, the post drying time and the frying temperature, this four elements did important effect on the acrylamide content of the product. So we used the four elements to design the orthogonal experiment, and every element had four levels. Through the analysis of the result came from the orthogonal experiment, we came to the conclusion that when we used the pacific potato as the material, and the content of citric acid in water used for soaking the potato crisp was 0.5%,and the potato crisps was dried for 20 minutes before frying and was fried at the temperature of 180℃,the acrylamide content of the products was the lowest.更多还原