摘要
通过单因素及正交试验,以感观特性及脆性等质构特性为指标,研究大蕉脆片的真空油炸工艺。从新鲜大蕉前处理方法、油炸温度、时间等对大蕉脆片的真空油炸生产工艺进行研究。结果显示原料品种与成熟度对其质构有显著影响。在护色环节,0.10%抗坏血酸、0.2%柠檬酸、20%糖浆浸泡后得到蕉片的护色效果最好。漂烫温度78℃、漂烫时间25min、油炸温度100℃、油炸时间30min得到的蕉片品质最好。
Effects of pretreatment conditions,frying temperature and time on the quality of vacuum-fried banana chips were studied.The result showed that both the type of the material and ripening degree had obvious influence on texture of the fried banana chips（P0.05）.By measuring the hardness and brittleness of the product with texture analyzer,the best blanching temperature,blanching time,frying temperature and time were determined as 78 ℃,25 min,95 ℃ and 30 min,respectively.
出处
《现代食品科技》
EI
CAS
2010年第9期987-990,1008,共5页
Modern Food Science and Technology
基金
广东省现代化农业产业技术体系资助项目
关键词
硬度
脆性
相关
hardness
fracturability
correlation
