本文研究了油炸马铃薯片加工过程中切片预干燥时间、油炸温度和不同浸泡处理对油炸马铃薯片品质的影响，通过薯片炸前炸后色泽变化、亮度、丙烯酰胺含量、水分含量、含油量及感官指标等理化指标进行评估。结果表明，油炸马铃薯片的色泽变化和丙烯酰胺含量随油炸温度升高增大，预干燥时间越长切片炸前水分含量越低，油炸时间越短，但随着预干燥时间的增加油炸薯片色泽变化也越大。油炸马铃薯片的最佳生产工艺为：鲜切马铃薯片先在85 ℃清水中热烫3.5 min，再用0.3% CaCl2溶液中室温浸泡30 min，浸泡后切片在60 ℃下热风干燥箱干燥15 min，130 ℃油炸即可得到色泽变化最小、丙烯酰胺含量低的油炸薯片。

The effects of different methods (fried temperature, drying time and treatment) in processing on the quality of fried potato chips were investigated by ananalysis of the physical-chemical parameters of fried potato chips, including color changes, L*, acrylamide content, moisture content, oil content and sensory quality. The results indicated that the changes of color and acrylamide content increased with increasing frying temperature. The longer drying time, the lower moisture content of the slices before frying potato chips, and the shorter frying time. However, the color change increased with the increase of drying time. The optimum processing conditions for fried potato chips were determined as follows: blanching the samples at 85 ℃, for 3.5 min in distilled water, immersing them in 0.3% CaCl2 solution at 25 ℃ for 30 min, drying them at 60 ℃ for 15min and frying them at 130 ℃.

贵州省社会发展科技攻关计划项目(黔科合SY字[2011]3118号)；贵州省果品加工工程技术研究中心建设项目(黔科合[2012217])