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以新鲜甘薯为主要原料,开发具有特色风味的复合型油炸甘薯脆片.比较了直接冷冻和预干燥工艺对复合型油炸甘薯脆片品质的影响,运用排序法对脆片的感官品质进行评价.试验结果表明:直接冷冻法所制备的甘薯脆片品质优于预干燥工艺.“,”Fresh sweet potatoes as raw material,the process of compounded fried sweet potato chips with dis tinctive flavor were studied.The effects of frozen and pre-drying process on the quality of fried sweet potato chips were compared.Sensory quality of fried sweet potato chips was evaluated with sorting method.The results showed that: the sweet potato chips prepared by direct freezing quality werer better than pre-drying process.