风味洋葱片的研制

Study on the Processing Technology of Flavor Onion Chips

以红皮洋葱为主要原料,通过对洋葱片加工过程中的护色、去辛辣味等工艺处理,对不同风味的洋葱片进行调香配方研究。结果表明,将洋葱在5%Nacl 溶液中护色20min、煮制2min。最佳配方:鲜味葱片味精0.6%,五香粉0.3%,白砂糖0.3%;辣味葱片:味精0.3%,辣椒粉0.3%,白砂糖0.3%;烧烤味葱片:味精0.3%,烧烤香粉0.6%,白砂糖0.3%的,调香后于85℃下热风干燥2.5小时,洋葱片的风味最佳。研制出的风味洋葱片色泽淡粉红、口感酥脆、营养丰富。

This experiment was performed using the red-skinned onion as the material to study the processing technology of flavor onion chips including color fixating, degreasing acrid taste and blending of flavor （aginomoto, five spices powder and chili powder ）. The result showed that the optimum processing condition for the flavor onion chips were to use 5%NaCl as color fixative dipping for 20min. The optimum proportioning of umami onion chips was 0.6% aginomoto, 0.3% five spices powder and 0.3% white granulated sugar; the optimum proportioning of acrid onion chips was 0.3% aginomoto, 0.3% chili powder and 0.3% white granulated sugar; the optimum proportioning of barbecue onion chips was 0.3% aginomoto, 0.6% barbecue powder and 0.3% white granulated sugar. After blending of flavor, onion chips were dried by hot air drying and the flavor was the best. The product was blossom, brittle and nutritious.