68 - 食品科学技术学报页

Process Research on Frying Yam Chips at Atmospheric Pressure
LIU Lu,摇 LIAO Li,摇 CHENG Wei,摇 WANG Lan,摇 WU Wenjin,摇 CHEN Xueling,摇 DING Anzi,摇
WANG Jun,摇 GAO Hong,摇 SHI Defang,摇 MEI Xin,摇 QIAO Yu*
( Agricultural Products Processing Subcenter, Hubei Agricultural Science and Technology Innovation Center /
Research Institute of Agricultural Products Processing and Nuclear鄄Agricultural Technology,
Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
Abstract: The new type of frying Qichun yam chips was made at atmospheric pressure. The changes of
moisture content, color ( b* ), texture features, fat content, microstructure were studied during the
process of frying. The optimal process showed that: drying temperature 70 益, drying time 20 min, frying
temperature 160 益,frying time 200 s. The moisture content of yam chips was 0郾 49% , color ( b* value)
was 13郾 95, fracture force was 388郾 776 g, crispness was 3, fat content was 27郾 28% . With this process,
the yam chips demonstrated golden color and crunchy tastes with particular aroma of yam.
Key words: frying; yam; chips
( 责任编辑: 檀彩莲
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( 上接第 45 页 )
Optimization of Flavanone Extraction from Peanut Shell
by Ultrasonic Wave
ZHOU Jinying 1 ,摇 PAN Runtian2 ,摇 ZHU Xuejing 1 ,摇 ZHU Shuilan1 ,摇 LIU Guangxian1 ,摇
MIN Hua1 ,摇 FENG Jianxiong 1,*
(1 . Institute of Agricultural processing, Jiangxi Academy of Agricultural Sciences , Nanchang 330200, China;
2 . College of Food, Jiangxi Agricultural University , Nanchang 330045, China)
Abstract: The effects of sample鄄liquid ratio, extraction temperature, extraction time, and extraction
power on the yield of flavanone from peanut shell were investigated using the single factor experiment and
orthogonal test. The optimum technology condition for ultrasonic assisted extraction of flavanone from pea鄄
nut shell was deter mined as followed: the ratio of sample to solvent 1颐 30, extraction temperature 35 益,
extraction time 40 min, and extraction power 100 W. The extraction yield of flavanone from peanut shell
was 3郾 458% under the optimum condition.
Key words: ultrasonic assisted extraction; peanut shell; flavanone
( 责任编辑: 叶红波)
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第 32 卷 第 6 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 刘摇 璐等: 常压油炸山药脆片的工艺研究