Studies On The Selection Of The Raw Materials And Optimization Of Process Of Frying Fragrant Taro Clips

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, its qualities was excellent. South of Hunan Province is famous for fragrant taro. But the utilization of fragrant taro is unsatisfied. In order to develop fragrant taro planting and change agriculture structure, Frying fragrant clips were manufactured by frying technology in this paper. The effects of main processing procedures (such as slicing,hardening,hot water treatment,frying,coating) on the qualities of frying fragrant taro clips were investigated and the optimal technology for frying fragrant taro clips was determinates.Main contents and results in this paper are as follows:1. Selecting the suitable variety of frying fragrant taroThe main components and amino acid content of four types of taro and its quality after frying, such as chroma,puffing degree,oil content and sensory were correlation analysed. The results indicated that the most suitable variety of frying is QiDong taro.2. Removal the acridity of fragrant taro clipsThough single factor experiment, the influence of removal the acridity of fragrant taro clips by sensory value and chroma value were investigated. The results indicated that 0.2% acetic acid with 20min can removal the acridity of frying fragrant taro.The chorma value from 43.26to 48.3.3. Studies on decreasing oil content of frying fragrant taroThough single factor experiment , coating different type and different concentration on fragrant taro clips, the oil content of frying fragrant taro decreased significantly.The results indicated that 1%CMC with 1% plasticizer sorbitol can decreased the oil contant of frying fragrant taro from 34.41% to 23.5%.4.Optimizing process of fragrant taro clipsThough single factor experiment and rotating orthogonal experiment, the influence of process parameters of frying fragrant taro clips by sensory value and chroma value were researched. Investigated slicing thickness,frying temperature and frying time three factor influence of sensory value though response surface analysis. The results indicated that optimal conditions of processing were slicing thickness 1.27mm, hardening with 0.2%CaCl2 time 30 min of boiled water treatment 2 min, 0.2% acetic acid with 20min can removal the acridity,coating 1%CMC with 1% plasticizer sorbitol and frying temperature 169℃and frying time 115s. Using this process, the sensory qualities will be good.