摘要
以杏鲍菇为研究对象,采用真空低温油炸技术,通过单因素试验研究了β-环糊精浓度、油炸温度、油炸时间、脱油时间对杏鲍菇脆片加工工艺的影响,采用四因素三水平正交试验,确定了杏鲍菇脆片最佳加工工艺:β-环糊精浓度3%,油炸温度95℃,油炸时间14min,脱油时间13min时,获得的杏鲍菇脆片外观、色泽、脆度及口感最佳.
Pleurotus eryngii is used as the research object, and the effects of β -cyclodextrin concentration, frying temperature, frying time and deoiling time on the processing technology of Pleurotus eryngii chips are studied by single factor experiment. The four-factor and three-level orthogonal test is used to determine the best processing technology of Pleurotus eryngii chips. The results show that： by 3% β -cyclodextrin concentration, 95℃ frying temperature, 14 min frying and 13 min deoiling, the appearance, color, crispness and taste of Pleurotus eryngii crisps are the best.
作者
段腾飞
郭志华
肖俊
刘敏
夏秋霞
DUAN Teng-fei;GUO Zhi-hua;XIAO Jun;LIU Min;XIA Qiu-xia(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,Anhui,China)
出处
《兰州文理学院学报（自然科学版）》
2018年第5期55-58,共4页
Journal of Lanzhou University of Arts and Science(Natural Sciences)
基金
宿州区域发展协同创新中心开放课题(2016szxt04)
创新训练项目(201710379086)
宿州学院大学生科研项目(KYLXLKYB17-29)
宿州学院大学生科研项目(KYLXLKYB18-15)
关键词
杏鲍菇脆片
真空低温油炸
加工工艺
pleurotus eryngii chips
vacuum low temperature frying
processing technology
