油炸温度和时间对牛肉丸品质的影响

为了牛肉丸工业化生产并且保证其品质，本实验旨在研究牛肉丸炸制过程中温度和时间对其品质的影响，通过感官评定、水分含量和硬度的测定，评价油炸温度和时间对牛肉丸品质的影响。结果表明：不同温度下最佳炸制时间不同，130、140、150、160、170℃条件下牛肉丸炸制最佳时间分别为25、22、19、16、12min。在130、140、150、160℃条件下炸制的牛肉丸水分含量都在20％-30％之间，在170℃条件下炸制的牛肉丸水分含量在30％以上。从炸制温度上对比，炸制温度越高，时间越短，水分含量也就越大。牛肉丸刚炸出时硬度较小。随着放置时间增加。硬度增加。

香酥牛肉丸工艺优化研究

通过研究单因素试验(小苏打的添加量、炸制时间和炸制温度)对香酥牛肉丸感官评价的综合评分影响,再进行正交试验来优化工艺。结果表明:香酥牛肉丸的最佳配方为:小苏打的添加量为0.5%(以总质量计)、炸制时间为5min、炸制温度为140℃。

Process Optimization of Vacuum Fried Rice-Straw Mushroom （Volvariella Volvacea） Stem Chip Making

The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan＇s multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 ℃ and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the optimum condition and predict the moisture decrease. Results showed that the vacuum frying time in general affects the chips color and oil uptake significantly （p 〈 0.01） and correlated with the moisture decrease. The chips moisture content decline significantly after vacuum frying at 90 ℃ and 100 ℃ for 3 minutes. While for the 80 ℃ vacuum frying, the significant decrease of moisture occurred due to the increase of vacuum frying time from 3 to 6 minutes （p 〈 0.01）. The optimum conditions for a 2 mm slice thickness chips making are vacuum frying at 100 ℃ for 3 minutes. The chips moisture lost followed generally a two-stage of falling rate pattern during vacuum frying, and each could be well predicted by an exponential equation （R2 = 0.99）.