| Fragrant taro is economic crops, which belongs to Araceae plants. Fragrant taro is widely planted in South of China. Because farmers in south of Hunan province used to plant fragrant taro, and its qualities was excellent, but due to the seasonal and regional restrictions, what’s worse, the fresh taro during the storage is easy to rot and germinate. The utilization of fragrant taro is unsatisfied. Frying fragrant taro clips were manufactured by three different ways (fresh-cut, blanching and blanching-frozen) in this paper. A optimal technology for frying taro clips was determinates, and its appropriate oil content and friable taste could create more value.Main contents and results in this paper are as follows:1. Studies on oil content by three processes under different parameters.Three processes under different parameters were studied. The correlation of thickness, drying time (water content), frying temperature and frying time on oil content of product also were studied. By analysising of the impact of various parameters on the oil content in three different processed.The results showed that the optimum conditions are as follows:under the condition of thickness of slices2.0mm, drying time90min at40℃, and frying time120s at180℃. In the above parameters the oil content of taro clips by fresh-cut process, blanching and blanching-frozen process were35.36%,34.11%and30.72%.2. Studies on organoleptic evaluation and texture by three process under different parameters.The test focuses on the process of fresh-cut fried taro clips,blanching fried taro clips and blanching frozen fried taro clips.The slice thickness,drying time,frying temperature and frying time were affected the organoleptic evaluation.At the same time,the texture of taro chip of the three process parameters by TPA Texture Analyzer was studied. The breaking force is standing for the crispness of taro chips. The good process route, slice thickness, drying time and frying temperature, to further the quality of taro chip evaluate. The results showed that:the best breaking force is between350g to450g, and the process of frozen fried taro chip texture average fracture force358.9g, far below the fresh-cut fried taro chip and to cooking fried taro chip fracture force (respectively820.1g,719.4g). 3. Studies on microstructure by three process.Three different way to dispose taro clip before fried and already fried by scanning electron microscopy, comparative inside microscopic structure, according to the test results can be drawn from the cause and mechanism of the taro clip crisp. The results showed that:the fresh-cut fried taro chip’s porosity was less and pore radius was smaller, pore shallower; the blanching fried taro clip’s porosity were increasing and pore radius was larger than fresh-cut taro clip, but uneven, the deeper the depth of the pore and the consistent of pore width; the blanching-frozen fried taro clip’s porosity was the most than other two process, the pore radius was uniform width and the pore depth between pores was more consistent and also the depth.4.Optimizing the process of fragrant taro clips.On the basis of the previous chapters were studied, then the best taro chip processing line was the blanching-frozen fried process, and this chapter focused on the appearance and color and taste of the blanching-frozen fried taro chip. The results indicated that optimal conditions of processing were slicing thickness2.0mm, hardening with0.2%CaCl2, complex color-protection with0.5%lemon acid,0.2%acetic acid and0.3%Vc30min,and then treat the taro clips of boiled water, temperature at90℃2min, soaking the taro clips with4%sugar and0.5%salt30min,drying the taro clips by40℃90min, then use quick-freezing method under-18℃, controlling the frying temperature at180℃and frying time105s, spraying different seasoning powder on the fried taro clips, then a kind of favorable snack foods was produced. |
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