白萝卜脆片真空油炸工艺研究
Research on of Vacuum Frying Process of White Radish Crisps
程晓莹 1徐洪 1崔俊 1田娅玲 1姚莉 1王大磊2
作者信息
- 1. 黔东南民族职业技术学院,贵州 凯里 556000
- 2. 贵州方兴科技发展有限责任公司,贵州 凯里 556000
- 折叠
摘要
白萝卜富含多种营养成分,是贵州省主栽的冷凉蔬菜作物.以白萝卜为原料,通过单因素试验和正交试验研究切片厚度、油炸温度、油炸时间和离心时间等因素对白萝卜脆片质量的影响,确定真空油炸白萝卜脆片的最优生产工艺.结果表明,白萝卜脆片生产的最佳工艺条件为切片厚度 6 mm、油炸温度 90℃、油炸时间 20 min、离心时间 5 min.
Abstract
White radish is rich in various nutrients and is a main cold vegetable crop grown in Guizhou province.Using white radish as raw material,the effects of slice thickness,frying temperature,frying time,and centrifugation time on the quality of white radish chips were studied through single factor and orthogonal experiments,and the optimal production process for vacuum fried white radish chips was determined.The results show that the optimal process conditions for the production of white radish crisps are slice thickness 6 mm,frying temperature 90℃,frying time 20 min,and centrifugation time 5 min.
关键词
白萝卜/果蔬脆片/真空油炸/生产工艺Key words
white radish/fruit and vegetable chips/vacuum frying/production process引用本文复制引用
基金项目
黔东南州科技计划(黔东南科合支撑[2022]08号)
出版年
2024
NETL
NSTL
万方数据