杏鲍菇脆片真空油炸工艺研究及优化
A Study on Vacuum Fried Pleurotus eryngii Chips and Optimization Technology
DOI: 10.12677/HJFNS.2016.53015, PDF,  被引量    科研立项经费支持
作者: 马征祥, 王文亮, 弓志青, 王延圣, 崔文甲, 贾凤娟：山东省农业科学院农产品研究所，山东 济南；山东省农产品精深加工技术重点实验室，山东 济南
关键词: 杏鲍菇；真空油炸；色差值；含油率；含水率；Pleurotus eryngii； Vacuum Frying； Color Value； Oil Content； Moisture Content
摘要: 本文研究了油炸温度、油炸时间、真空度等因素对杏鲍菇脆片品质的影响和各因素共同对杏鲍菇品质的影响。通过实验对比发现，油炸温度、油炸时间对杏鲍菇的色差值、含油率、含水率有显著的影响，温度越高，色差值、含水率越低，含油率越高；真空度对杏鲍菇的色差值、含油率影响不显著，对含水率影响显著，真空度越高，干燥速率越快。响应面得到最佳真空油炸条件：温度87.71℃、时间12.79 min、真空度0.92 MPa。
Abstract: This paper studied the effect of frying oil temperature, frying time and vacuum degree on the quality of the Pleurotus eryngii Chips. Experimental study found that frying temperature and frying time had a significant effect on color value, oil content and moisture content of Pleurotus eryngii. The higher the oil temperature is, the lower the color value and the water content are and the higher the oil content is. There was no significantly effect of vacuum degree on color value and oil content of mushroom, but significantly effect on oil content. The higher the vacuum degree, the faster the drying rate. Response surface has got the optimal conditions of vacuum frying: temper-ature 87.71˚C, time 12.79 min, vacuum degree 0.92 MPa.
文章引用：马征祥, 王文亮, 弓志青, 王延圣, 崔文甲, 贾凤娟. 杏鲍菇脆片真空油炸工艺研究及优化[J]. 食品与营养科学, 2016, 5(3): 114-127. https://dx.doi.org/10.12677/HJFNS.2016.53015

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