低温真空油炸柿子脆片工艺优化及其品质分析

Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis

本文以柿子为原料,开展油炸温度、油炸时间、脱油时间以及切片厚度4个单因素对低温真空油炸柿子品质影响,并根据Box-Behnken试验原理,以柿子脆片的脆度、色差为响应值对低温真空油炸柿子脆片加工工艺进行优化,进一步对最终产品理化成分、微生物指标和微观结构进行分析。结果表明,油炸温度、油炸时间、脱油时间和切片厚度都影响柿子脆片的脆度和色差,经响应面优化试验分析并根据实际修正确定低温真空油炸柿子脆片的最佳工艺为:脱油时间5 min、油炸时间50 min、油炸温度80℃、切片厚度5.5 mm。该条件下柿子脆片脆度858.97 g、色差值ΔE 17.28、水分含量2.60%、含油率为22.53%、可滴定酸0.34 g/L、V_(C)含量31.20 mg/100 g;柿子脆片产品色泽金黄、形状完整,脆片内部呈现蜂窝状多孔疏松结构,产品口感酥脆,微生物指标符合卫生要求。本研究可为柿子低温真空油炸脆片产品的开发提供技术支撑。

In this study,effects of four single factors which including slice thickness,frying temperature,frying time and deoilling time on the quality of persimmon chips under low-temperature vacuum frying were analyzed.According to the Box-Behnken test principle,the processing technology of persimmon chips under low-temperature vacuum frying was further optimized by taking crispness and chromatic aberrationΔE of persimmon chips as response values.Meanwhile,the physicochemical composition,microbiological index and microstructure of the final product were further researched.The results showed that all of frying temperature,frying time,deoiling time and slice thickness affected the crispness and chromatic aberration of persimmon chips,the optimal technology of vacuum frying persimmon chips at low temperature was determined by response surface optimization experiment and then actual correction were as follows:Deoiling time of 5 min,frying time of 50 min,frying temperature of 80℃and thickness 5.5 mm.Under these conditions,the crispness,ΔE,water content,oil content,titrable acid and V_(C) content of persimmon chips respective was 858.97 g,17.28,2.60%,22.53%,0.34 g/L and 31.20 mg/100 g.The persimmon chips were golden in color and complete in shape,and the inside of the chips presented a honeycomb-like porous and loose structure,the product had a crisp taste,and the microbial indicators met the health requirements.This research could provide technical support for the development of low-temperature vacuum frying persimmon chips.