摘要
以菠萝蜜为原料,研究采用低温真空油炸和真空离心脱油技术加工菠萝蜜脆片的工艺流程,通过对比试验确定最佳工艺参数为:八成熟果;热烫温度95℃,时间3min～5min;浸渍真空度-0.095MPa;真空油炸真空度-0.095MPa;脱油温度95℃～100℃、离心转速500r/min～600r/min。
The Processing technique of jackfruit crisp by using low temperature-vacuum frying and oil-removed by vacuum-centrifuge was studied in this paper. The optimum parameters were as follows： fruit with maturity index 8; blanching temperature 95 ℃; time3 min-5 min; vacuum degree of impregnation-0.095 MPa; vacuumfrying degree-0.095 MPa; oil-removed temperature95 ℃-100 ℃; centrifuge speed 500 r/min-600 r/min.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期93-95,共3页
Food Research and Development
关键词
菠萝蜜脆片
低温真空油炸
真空离心脱油
技术
研究
Jackfruit crisp
low temperature-vacuum frying
vacuum-centrifuge oil-removed
technique
study
