胡萝卜真空油炸脱水工艺和优化研究  

Study on Technology and Optimization of Vacuum Frying Dehydration of Carrot Chips

作　　者：范柳萍[1] 张慜[1] 邵爱芳[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《干燥技术与设备》2008年第2期71-76,共6页

基　　金：国家自然科学基金项目资助(No.20576049)

摘　　要：研究了不同预处理条件以及油炸温度、真空度、时间对胡萝卜脆片品质的影响。通过响应面分析可知:油炸温度、真空度以及时间显著影响胡萝卜片中水分与脂肪含量以及脆度(P≤0.05);其最佳油炸工艺为温度100℃～110℃、真空度0.08～0.09MPa、时间15min。The effects of different pretreatment conditions and processing conditions such as temperature, vacuum degree and time on the quality of Carrot Chips were studied. Statistical analysis of Responses Surface showed that moisture content, oil content and breaking force （P ≤0.05） of carrot chips were significantly correlated with frying temperature, vacuum degree and time. The optimum conditions were： vacuum frying temperature of 100℃- 110℃, vacuum degree of 0.08 - 0.09MPa and time of 15min.

关 键 词：真空油炸 胡萝卜 水分含量 脂肪含量 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TE624.1[轻工技术与工程—食品科学与工程]