摘要
对油炸菠萝蜜片含油率的影响因素进行实验。结果表明,减少菠萝蜜片含油率最佳工艺参数为果肉包切分2瓣、羧甲基纤维钠用量0.3%、脱油离心机转速400r/min。
The research of this article on the affecting factors of oil content in deep-fried jackfruit chips. Shows that the optimal parameters of reduction of oil content in deep-fried jackfruit chips is 2 segmentation of fruit bag, dipping 0.3% additive of CMC-Na and 400 r/min of de-oiling centrifuge speed.
出处
《食品工业》
北大核心
2010年第2期66-67,共2页
The Food Industry
关键词
降低
油炸菠萝蜜片
含油率
研究
reduction
deep-friedjackfruitchip
oil content
study
