以新鲜莲藕为原料，对油炸藕片裹衣配方及加工工艺进行研究。通过单因素试验和正交试验确定了裹衣粉的配方，并考察了切片厚度、油炸时间和油炸温度对藕片质构特性、色泽、口感、含油量的影响。结果表明：裹衣粉最佳配比为每100mL水中加入面粉40g、玉米粉12g、米粉6g，最佳油炸工艺为切片厚度8mm、油炸温度170℃、油炸时间6min。在此加工条件下，产品具有良好的感官品质和质构特性。

In order to explore the optimal process parameters and the coating formula of fried lotus root slices, single factor and orthogonal tests were conducted. The results showed that the best coating formula was composed of 40 g wheat flour, 12 g corn flour and 6 g rice flour in 100 mL of water. The optimal process parameters for fried lotus root slices were slice thickness of 8 mm, frying temperature of 170 ℃ and frying time of 6 min. The excellent sensory quality and higher texture properties of fried lotus root slices were achieved under the optimal processing conditions.