热烫对真空油炸豌豆品质的影响

Research the Effect of Blanching on the Quality of Vacuum Fried Peas

研究了热烫条件对真空油炸豌豆品质的影响,实验结果表明:最佳的热烫温度是95℃。热烫时间影响豌豆的色泽、松脆性、含水率、含油率、维生素C和叶绿素的质量分数。综合比较发现:热烫2 min,总体可接受性最好,而且真空油炸豌豆的含水率、含油率很低;超过2 min,含油率、含水率降低不是很明显,而且维生素C、叶绿素质量分数迅速降低。

Blanching conditions on the vacuum fried peas were researched in this paper. The results showed that the optimum temperature of blanching was 95 ℃. The blanching time affected the color,the crispness,the content of moisture,oil,Vitamin C and chlorophyll of the peas. The overall consideration showed that when the peas blanched 2 min,not only the vacuum fried peas had the best acceptability,but also had very low content of moisture and oil. When the blanching time was more than 2 rain,the content of oil and moisture didn＇t reduce obviously,while the content of Vitamin C and chlorophyll reduced quickly.