摘要
采用单因素试验与正交试验,以感官评价、质构指标分析和烹饪损失率为指标,综合考察4种因素对油炸茄盒品质的影响。结果表明,油炸茄盒的最佳工艺为油炸温度180℃、油炸时间2.5 min、切片厚度1.0 cm、肉馅用量13.0 g。所得最佳油炸工艺下的茄盒口感软嫩,风味突出,色泽金黄,体态完整。
The effects of four factors on the quality of fried eggplant boxes were comprehensively investigated by single factor test and orthogonal test with sensory evaluation, texture index analysis and cooking loss rate as indicators. The results showed that the optimum technology of frying eggplant box was as follows: frying temperature 180 ℃, frying time 2.5 min, slice thickness 1.0 cm, meat filling dosage 13.0 g. Under the optimum frying technology, the eggplant box had soft taste, prominent flavor, golden color and complete body.
作者
刘树萍
方伟佳
LIU Shu-ping;FANG Wei-jia(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2019年第5期11-14,共4页
Cereals & Oils
基金
黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2016053)
2016年哈尔滨商业大学青年创新人才支持项目(2016QN059)
关键词
油炸
正交试验
茄盒
质构
烹饪损失率
frying
orthogonal test
eggplant box
texture
cooking loss rate
