摘要
以巴山脆李为原料,对真空油炸脆李片加工过程中的预处理工艺进行研究,以切片厚度、漂烫时间、漂烫温度、冷冻时间为影响因素,进行正交优化试验,得出巴山脆李片最佳预处理工艺为:切片厚度2.5 mm,漂烫时间3 min,漂烫温度95℃,冷冻时间12 h。
In this paper,the pretreatment process of vacuum frying Bashan crisp plum was studied,the orthogonal optimization experiment was carried out with the influence factors of the thickness of the slice,the time of the bleaching,the temperature of the bleaching and the freezing time,the results indicated that the best pretreatment process of Bashan crisp plum were slice thickness2.5mm,blanching time3min,blanching temperature95℃,freezing time12h.
作者
林璐
伍伦杰
王莉
孙伟峰
Lin Lu;Wu Lunjie;Wang Li;Sun Weifeng(School of Food and Bioengineering, Xihua University, Food Biotechnology Key Laboratory of Sichuan Universities, Chengdu 610039, China)
出处
《现代食品》
2016年第16期104-107,共4页
Modern Food
基金
四川省科技支撑(编号:15ZC0451)
大学生创新创业训练计划(编号:201510623003)
大学生创新创业训练计划(编号:201510623053)
关键词
巴山脆李片
预处理
正交试验
真空油炸
Bashan crisp plum
Pretreatment process
0rthogonal test
Vacuum fried
