摘要
以新鲜莲藕为原料,研究了麦芽糊精浓度、烘干时间、油炸温度、油炸时间对真空低温油炸藕片品质的影响,通过测量藕片的含水量、含油量、色度、脆度等指标结合感官评价,确定了真空低温油炸藕片的最佳工艺条件。研究结果表明最佳工艺条件为:用6%麦芽糊精溶液以及比例为100 m L水(含2 g盐,0.5 g味精)的调味料浸渍液浸渍处理,烘干40 min,100℃下真空油炸40 min。
The effects of maltodextrin concentration,drying time,frying temperature and frying time on the quality of vacuum deep-fried lotus root were studied. By measuring the water content,oil content,chroma and brittleness of lotus root,and other indicators combined with sensory evaluation to determine the vacuum low-temperature deep-fried lotus root of the best technology conditions. The results showed that the optimum condi-tions were：6 % maltodextrin solution and the ratio of water to 100 m L（contain 2 g salt,0.5 g monosodium glu tamate）seasoning impregnating liquid immersion treatment,drying 40 min,100 ℃ under vacuum frying 40 min.
作者
何建军
张莉会
关键
梅新
施建斌
蔡沙
陈学玲
HE Jian-jun ZHANG Li-hui GUAN Jian MEI Xin SHI Jian-bin CAI Sha CHEN Xue-ling＊(Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, Hubei, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第8期60-64,共5页
Food Research and Development
基金
"十二五"国家科技支撑计划项目(2012BAD27B03)
关键词
新鲜莲藕
真空油炸技术
前处理
油炸温度
油炸时间
fresh lotus root
vacuum frying technology
pretreatment
frying temperature
frying time
