摘要
对比不同油炸方式制作山药片,探究低温真空油炸山药脆片的优点及最佳生产工艺。以感官评价、含油率为考核指标,采用单因素和响应面方法对工艺进行优化,并通过色差仪和扫描电镜做色度及微观结构的观察。试验表明真空低温油炸山药脆片在色泽及含油率明显低于普通油炸方法,其最佳加工工艺为切片厚度6 mm,汽蒸5 min,油炸温度为95℃,油炸时间5 min 40 s,脱油时间为3 min 43 s。
The advantages of low temperature vacuum frying yam chips and the best production technology were explored,compared with different frying methods of making yam crisps.In this experiment,single factor and response surface method were used to optimize the process design by using sensory evaluation and oil content as evaluation indexes,and the colorimeter and microstructure were observed by color difference meter and scanning electron microscope.The results showed that the color and oil content of vacuum low-temperature fried yam chips were significantly lower than that of common fried methods.The optimum processing conditions were as follows:slice thickness of 6 mm,steam for 5 min,frying temperature of 95℃,frying time of 5 min and 40 s,and deoiling time of 3 min and 43 s.
作者
王文成
高惠安
郑守斌
张桂云
谢建华
WANG Wen-cheng;GAO Hui-an;ZHENG Shou-bin;ZHANG Gui-yun;XIE Jian-hua(Zhangzhou Institute of Technology,Zhangzhou 363000,Fujian,China;Zhangzhou Food Industry Research Institute,Zhangzhou 363000,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第4期101-106,共6页
Food Research and Development
基金
福建省科技创新平台建设项目(2018N2002)。
关键词
山药
扫描电镜
色差
感官评价
含油率
yam
scanning electron microscope
color difference
sensory evaluation
oil content
