1) potato chips
薯片
1.
Research on parameters influencing quality of fried potato chips;
影响油炸薯片品质的工艺参数研究
2.
RP-HPLC determination of trace amount acrylamide in potato chips;
RP-HPLC快速测定马铃薯片中微量丙烯酰胺含量
3.
Combined with production process of potato chips, the application of HACCP system to the production of potato chip was studied, provided a reference for potato chips production enterprises.
本文结合马铃薯片的生产工艺流程,分析了HACCP系统在马铃薯片生产过程中的应用,给马铃薯片生产的相关企业提供一个参考,旨在确保薯片的安全,提高产品的质量。
2) potato chips
马铃薯片
1.
A study on the parameters of microwave techniques producing low oil content potato chips;
低油马铃薯片工艺参数的研究
2.
Effect of different pretreatments on the infusing rate and sensory Quality of potato chips;
不同预处理对马铃薯片浸渍速率及感官品质的影响
3.
Processing technology of vacuum freeze drying potato chips;
真空冷冻干燥马铃薯片加工工艺
3) clips processing
薯片加工
1.
This paper introduces the components, water quantity and water quality of the clips processing wastewater, expounds the technical flow of the wastewater treatment, and analyzes on the treating effect, engineering investment and running cost.
介绍了薯片加工废水的组成、水量及水质,阐述了废水处理工艺流程,分析了处理效果、工程投资及运行成本。
4) potato crisps
炸薯片
1.
Arapid GC-MS method was developed for analysis of acrylamide in potato crisps in this study,which included extracting,defatting,clean-up,brominating,extraction and final converting to 2-bromopro-penamide before GC-MS analysis.
开发了一种用于分析炸薯片中丙烯酰胺的快速GC-MS方法,经过提取、脱脂、净化、溴化衍生、萃取等过程,最后转化成2-溴丙烯酰胺进行GC-MS分析。
5) potato slices
马铃薯片
1.
Effects of pretreatment, quick-freezing and storaging on potato slices' cell structure and texture;
预处理和速冻贮藏对马铃薯片质构特性的影响
2.
Effects of microwave radiation on acrylamide formation in potato slices
微波对马铃薯片中丙烯酰胺形成的影响
3.
A series of microwave drying tests on potato slices were conducted, the dehydrating characteristic and power consumption characteristic were obtained.
通过对微波干燥马铃薯片的特性研究,得出了在微波干燥条件下马铃薯片的失水及耗电特性。
6) stackable potato chip
复合薯片
1.
In this paper the stackable potato chips were mainly made of potato granules,potato flakes,corn flour,starch and modified starch,etc.
本文主要以马铃薯颗粒全粉、雪花全粉、玉米粉、淀粉及变性淀粉等为原料制作马铃薯复合薯片,研究了各原料对产品颜色、表面状况、酥脆度、口味等方面的影响。
补充资料：甜薯片
我国福建地区采用下述方法，制得甜薯片，颇受国内外欢迎。
工艺流程：甜薯--水洗--蒸煮--剥皮--切断--干燥--待白粉析出--成品
注意事项：
蒸煮要透，先蒸90分钟，使筷子能容易插入薯内的程度，再焖20~30分钟，酌加冷水再蒸10分钟，然后可以取出，去皮、切片；切片厚度为6~7毫米；干燥可以用日晒晾干，但第一天要阴干，然后在日光直射下进行干燥；干燥约需4~5日，薯片呈琥珀色，有很好莱坞弹性，薯片两头对弯曲不断，即可装箱；箱中存放半月后，甜薯片中有白色粉末析出，这主要是麦芽糖果、糊精、蔗糖及磷酸盐，这些白粉是在甜薯蒸煮过程中，在甜薯中的β-淀粉酶的作用下淀粉转化成糖所致。所以成品表面呈白色内部呈琥珀色的为上品。得率约25~30%。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条