真空油炸苹果脆片防潮降油研究

Study on Moistureproof and Reducing Oil Uptake of Vacuum Fried Apple Slices

本文报道了真空油炸苹果脆片防潮、降油的新方法。在35％的麦芽糊精溶液(以下略为B)、B和0.3％的胍尔豆胶。B和0.3％CMC-Na分别浸渍之后,油炸的苹果脆片在相对空气湿度100％条件下,能保持其脆性5小时以上,而其它糖浸渍的苹果脆片较快变软。B和0.3％胍尔豆胶、B和0.3％CMC-Na浸渍、油炸的苹果脆片,含油率降为10％左右。

This paper presented the new methods for moistureproof and reducing oil uptake of vacuum fried apple slices. After soaking in 35% of maltodextrin solution (B), B and 0.3% guar gum, B and 0.3% CMC-Na, respectively, the fried apple slices could maintain its crisp property for more than 5 hrs, even at 100% of relative air humidity, compared with that soaked in other sugar solutions, being soft quicklier. The oil content of it decreased to 10% after soaking either in B and 0.3%guar gum or B and 0.3% CMC-Na.