子芋真空油炸最佳工艺研究

Optimal Technology of Vacuum Frying for Processing of Colocasia esculenta Schott's Son-Taroes

本文研究子芋油炸时的工艺特性 ,包括 :油炸温度、真空度、时间和原料厚度对子芋重要营养成分α型VE 的保存 ,美拉德反应程度以及产品酥脆度的影响 ,提出将真空油炸技术应用于多子芋酥产品的加工 ,采用正交试验筛选真空油炸工艺条件。所选出的最佳工艺条件为 :真空度 0 .0 82 5Mpa ,油炸温度 110℃ ,油炸时间 15min ,原料厚度 0 .8cm。按此生产的产品品质远胜于常压油炸产品 ,并且原料的重要营养成分α型VE的保存率比常压油炸产品高 3倍 。

The technological Characteristics of Colocasia esculenta Schott's son-taroes for frying was studied,including the influence of temperature,vacuum,time and thickness of son-taroes on remainder rate of the important nutritional conponent-α-V E,Maillard Reaction level and crispness of products.For processing of crisp son-taroes,the technology condition was optimized by using orthogonal design method as follows:frying temperature 110℃,frying time 15min material thickness 0.8cm and vacuum degree 0.0825Mpa.Based on the technology condition,the product showed better sensory quality,moreover,its remainder rate of V E was 3 times as that in common products.