真空微油炸杏鲍菇脆片的工艺优化

Optimization of Vacuum Micro-frying Process of Pleurotus eryngii Crisps

为探究杏鲍菇脆片的制作工艺,以杏鲍菇的脆度和感官评分作为两个参考因素,通过研究不同的乳酸钙溶液浓度、麦芽糖浆浸泡时间和冷冻时间,观察不同的处理方式对杏鲍菇脆片色泽、外形、酥脆性的影响,并以杏鲍菇脆片的脆度作为响应值,通过单因素试验和响应面试验进行工艺优化。结果表明:乳酸钙溶液浓度1%、糖浆糖度28°、浸糖时间2 h、冷冻温度-18℃、冷冻时间16 h的预处理条件下,真空微油炸的杏鲍菇脆片酥脆度高,外形均匀饱满,无油腻感。

In order to explore the production process of Pleurotus eryngiim crisps,the crispness and sensory score of Pleurotus eryngiim are taken as the reference factors,and the effects of different treatment methods on the color,shape and crispiness of Pleurotus eryngiim are observed by studying different concentration of calcium lactate solution,soaking time of malt syrup and freezing time.Using the crispness of Pleurotus eryngii crisps as the response value,the process is optimized by single factor test and response surface test.The results show that under the pretreatment conditions of calcium lactate solution concentration 1%,syrup sugar degree 28°,soaking time 2 h,freezing temperature-18℃,freezing time 16 h,the vacuum micro-fried Pleurotus eryngiim crisps has high crispiness,uniform and plump appearance,and without greasy feeling.