摘要
以新鲜的杏鲍菇为主要原料,采用感官分析、营养成分分析、色泽比较、理化分析等方法,研究了预处理工艺和真空油炸技术对脆片品质的影响。结果表明:采用漂烫、真空浸渍和冷冻的预处理方式得到的杏鲍菇脆片色泽亮、表面平整;样品真空浸渍后易溶性营养成分(还原糖、可溶性蛋白、游离氨基酸、脯氨酸、VB6、VC)损失小,色泽变化小;真空油炸最佳工艺条件为:真空度为0.09MPa,油炸温度为109℃,油炸时间15min。真空脱油最佳工艺条件为:离心转速500r/min,脱油时间6min。
Taking the fresh Pleurotus eryngii as a main material,using the means of sense organs assess,nutrient analysis,color comparison and Physico-chemical analysis,the effect of the pretreatment craftwork and vacuum frying technology on the quality of Pleurotus eryngii chip were studied.The results were as follows： using the pretreatment of blanching,vacuum impregnation and freezing,the Pleurotus eryngii chip had light color and compact temper rolling surface;after being vacuum impregnating,the dissolved nutrition components such as reducing sugar,soluble protein,free amino acid,proline,VB6 and VC had little loss and the color had little change;The best conditions of vacuum frying craft were vacuum degree 0.09MPa,frying temperature 109℃,frying time 15min.The best conditions of vacuum oil separating were centrifugal speed 500r/min,oil separating time 6min.
出处
《食品与发酵科技》
CAS
2012年第2期49-53,共5页
Food and Fermentation Science & Technology
关键词
杏鲍菇
预处理
真空油炸
色泽
含油率
pleurotus eryngii
pretreatment
vacuum frying
color
oil rate
