摘要
研究菠萝脆片的真空油炸工艺,通过单因素及正交试验,以感官特性等质构特性为指标。从新鲜菠前处理方法、油炸温度、时间等对菠萝脆片的真空油炸生产工艺进行研究。结果显示护色、漂烫温度和时间、油炸温度和时间对其品质有显著影响。漂烫温度80℃、漂烫时间60 min、油炸温度115℃、油炸时间30 min得到的菠片品质最好。在护色环节,0.7%氯化钠、0.1%抗坏血酸、0.2%柠檬酸、25%糖浆浸泡后得到菠片的护色效果最好。
By orthogonal experiment,vacuum-fried process of pineapple chip was studied using indices of sensory attributes.Effects of pretreatment method,vacuum-frying processing conditions on product quality were investigated.The results showed that the maturity of raw material had obvious effects on the texture of pineapple chip.Solution for color protection was optimized to be comprised of 0.7% sodium chloride,0.1% ascorbic acid,0.2% citric acid and 25% syrup.The optimal technological processing parameters was determined to be the boiling temperature 80 ℃,the boiling time 60 min,the frying temperature 115 ℃ and the frying time 30 min.
出处
《食品工业》
北大核心
2012年第6期24-26,共3页
The Food Industry
基金
广东省现代化农业产业技术体系资助项目:岭南水果14
关键词
菠萝片
真空油炸
脆性
pineapple chips
vacuum fried
fracturability
