摘要
概述了真空低温油炸技术的优点及其在果蔬加工和食用菌加工上的应用,同时展望真空低温油炸技术在食品加工中的应用前景。
This paper summarized the advantages of vacuum low-temperature frying technology and its application in the processing of fruits and vegetables and the processing of edible fungi. Meanwhile,the application prospects of vacuum low-temperature frying technology in food processing was also discussed.
作者
杨建刚
弓志青
王月明
崔文甲
王延圣
贾凤娟
赵玲玲
王文亮
YANG Jian＇gang;GONG Zhiqing;WANG Yueming;CUI Wenjia;WANG Yansheng;JIA Fengjuan;ZHAO Lingling;WANG Wenliang(Shandong Institute of Agro-Products Processing Science and Technology,Shandong Provincial Key Laboratory of Agro-Products Processing Technology,Ji＇nan,Shandong 250100,China)
出处
《农产品加工》
2018年第2期63-64,67,共3页
Farm Products Processing
基金
山东省重点研发计划项目"杏鲍菇真空油炸脆片关键技术及贮藏特性研究"(2016GNC110007)
关键词
真空低温油炸
果蔬加工
食用菌加工
发展前景
vacuum low-temperature frying
fruit and vegetable processing
edible fungi processing
development prospect
