正交试验优化真空低温油炸藕片加工工艺
Orthogonal Test to Optimize Vacuum Low-temperature Frying Lotus Root Crisp Processing Technology
吴翔 1尤逢惠 1汪德尚 2伍玉菡 1葛自兵 2杨松 1陈敏1
作者信息
- 1. 安徽省农业科学院农产品加工研究所,安徽合肥230031
- 2. 舒丰现代科技开发有限公司,安徽舒城231300
- 折叠
摘要
[目的]优化真空低温油炸藕片的加工工艺,为莲藕深加工研究提供参考.[方法]以新鲜莲藕为原料,采用单因素试验和正交试验分析法对真空油炸藕片加工工艺进行优化.[结果]试验得出真空低温油炸藕片的最佳加工工艺为藕片切片厚度3 mm、油炸温度90℃、油炸时间40 min,该工艺条件下所得藕片感官评分92分,含油量10.8％.[结论]该加工工艺可用于莲藕深加工生产藕片.
Abstract
[Objective] The processing technology of vacuum low-temperature frying lotus root slices was studied to offer the reference for the research of the lotus root deep processing.[Method] The process craft of vacuum low-temperature frying lotus root were optimized by using orthogonal analysis and response surface analysis.[Result]Then the optimum craft were obtained as follow:The lotus root were cut into slices with the thickness of 3 mm,and were fried for 40 min under 90 ℃.The sensory score for obtained slices was 92 with oil content of 10.8％.[Conclusion] The proposed processing craft could be further applied to the deep processing of lotus root slices.
关键词
藕片/真空低温油炸/正交试验/感官评分/含油量Key words
Louts root crisp/Vacuum low-temperature frying/Orthogonal test/Sensory evaluation/Oil content引用本文复制引用
基金项目
安徽省科技重大专项计划项目(15czz03097)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据