作　　者： (张记霞）;

机构地区： 包头轻工职业技术学院

出　　处： 《食品研究与开发》 2017年第15期109-113,共5页

摘　　要： 研究真空油炸紫香芋脆片的预处理工艺。在单因素试验基础上,对主要影响因素进行正交试验设计,系统研究了切片厚度、漂烫条件、冷冻条件等影响真空低温油炸紫香芋脆片质量的预处理因素,获得了真空低温油炸紫香芋脆片的最佳预处理工艺:切片厚度3 mm;漂烫温度90℃,漂烫时间4 min;在-30℃的冷冻环境中,冷冻18 h较为合适;在-0.094 MPa^-0.098 MPa的真空度条件下,95℃真空油炸15 min。真空油炸紫香芋脆片最大程度地保存了紫香芋的营养价值,经测定花青素含量为1.38 mg/g,脂肪质量分数为15.49%,破碎力为437.3 g。产品带有清晰的纹理,口感酥脆,无渣感,无油腻感。 The vacuum fried Colocasia tonoimo Nakai chips pretreatment technology was studied. Basing on the single factor test,systematically studied was applied in the research of the pretreatment factors that influence the vacuum fried Colocasia tonoimo Nakai chips quality,including slice thickness,blanching conditions and freezing time by orthogonal test design methods.The gained optimal pretreatment technique conditions were as follows:Colocasia tonoimo Nakai sliced with 3 mm,scalded at 90 ℃ for 4 min,thereafter,frozen at-30 ℃ for 18 h,and then vacuum fried at 95 ℃ and under -0.094 MPa--0.098 MPa condition for 15 min. The obtained chips could preserve nutrition value of the Colocasia tonoimo Nakai to the greatest extent with the anthocyanin content of 1.38 mg/g,fat content of 15.49 % and crushing force of 437.3 g respectively. With a clear texture,the product tastes crisp and non-greasy.

关 键 词： 紫香芋 真空油炸 切片厚度 漂烫 冷冻