蚕豆真空油炸试验研究  

Study on Vacuum Fried Horsebean

作　　者：范柳萍[1] 王维琴[2] 孙金才[2] 张慜[1] 董轲[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]海通食品集团股份有限公司,浙江慈溪315300

出　　处：《干燥技术与设备》2008年第1期29-31,共3页

基　　金：国家自然科学基金项目资助(No.20576049)

摘　　要：以慈溪所产大白蚕豆为原料,研究了浸渍、冷冻以及热风干燥对真空油炸脆蚕豆品质的影响。结果表明:浸渍、冷冻以及熬风干燥显著影响脆蚕豆的水分含量和含油率,且蚕豆初始水分含量与其含油率之间存在显著的相关性。浸渍和热风千燥预处理技术可以显著降低产品的含油率,而且不影响其脆度和主要色泽值。Effects of the different pretreatments, such as osmotic, freezing and hot- air drying, on the quality of vacuum fried horsebean were studied in this paper using the Big- White - Horsebean as the material harvested in Cixi. The results showed that pretreatments significantly affected the moisture content and the fat content. There were significant correlation between the initial moisture content and the fat content. Osmotic or hot - air drying could significantly reduce the fat content of the vacuum fried horsebean, meanwhile, keeping its brittleness and color value.

关 键 词：预处理 蚕豆 真空油炸 

分 类 号：TQ024.1[化学工程]