前处理改善油炸藕片质量的研究

Study on Effects of Pretreatment on Fried Lotus Root Chips

本研究就切片厚度、护色、烫漂与硬化、预脱水等处理对油炸藕片质量的影响进行了研究,确定油炸藕片最佳工艺为切片厚度1.5mm;1%NaCl,0.5%柠檬酸,0.1%VC混合溶液浸泡护色1h;90℃的0.3%柠檬酸和1%CaCl2混合液中漂烫和硬化10min;-18℃预冷冻1h预脱水;170℃油炸至藕片表面没有浮泡为止。油炸藕片色泽均匀,呈淡黄色,气泡少;吸油量26.5%;口感酥脆不油腻。

Effects of sliced lotus root＇s thickness, color protection, scalding and desiccating on tided lotus root chips were studied. The optimum conditions are determined as follows. Lotus root 1.5 mm slice, immersed in the mixture of 1% NaCl, 0.5% citric acid, and 0.1% VCfor 1 h, scalded and desiccatexlin the mixture of 0.3% citric acid and 1% CaCl2 at 90 ℃ for 10 rain. Before fi＇ying, the lotus root slices were frozen at -18 ℃. Then they were fried at 170 ℃ until there were no froth on the surface of the slices. The flied lotus root chips are uniformly yellowy with few air bubbles. With average oil content 26.5%, the fried lotus root chips are tasted crisp but not greasy.