香脆洋葱片生产工艺研究  

Study on the Production Technology of Fragrant and Crisp Onion Slice

作　　者：徐飞[1] 张爱君[1] 朱红[1] 孙建[1] 

机构地区：[1]江苏徐州甘薯研究中心,江苏徐州221121

出　　处：《安徽农业科学》2008年第13期5374-5375,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究香脆洋葱片的生产工艺。[方法]采用冷冻、真空油炸、包裹糖衣及烘烤等多种技术手段对黄皮洋葱片进行处理,利用正交试验优化香脆洋葱片的生产工艺。[结果]各因素影响产品感官质量的主次顺序为:冷冻状态>糖衣品种>烘烤温度>真空油炸温度,即冷冻状态是最大的影响因素,真空油炸温度的影响最小。最佳生产工艺条件为:-18℃缓冻12 h、真空度-0.098^-0.100 MPa、真空油炸温度85℃、红糖作糖衣、烘烤温度90℃,生产出的香脆洋葱片色、香、味、形俱佳,具有非常好的市场开发前景。[结论]该研究为洋葱产品的深加工提供了一条新的途径。[Objective] The aim of the research was to study the production technology of fragrant and crisp onion slice.The [Method] The slices of yellow-skinned onion were treated by various technologies means such as freezing,vacuum deepfrying,sugarcoating,firing and so on.The production technology of fragrant and crisp onion chips was optimized in the orthogonal test.[Result] The effects of each factor on the sensory quality of the products were in order as freezing state〉sugarcoat variety〉 firing temperature〉 the temperature of vacuum deepfrying,i.e.freezing state was the greatest influencing factor and that of the temperature of vacuum deepfrying was smallest.The optimum production technology conditions were as follows： slow freezing for 12 h at-18 ℃,vacuum degree of-0.098～-0.100 MPa,the temperature of vacuum deepfrying of 85 ℃,taking brown sugar as sugarcoat,firing temperature of 90 ℃.The produced onion slices with good color,fragrance,flavour and shape had very good market development prospect.[Conclusion]This research provided a new approach for deep processing of onion products.

关 键 词：洋葱片 冷冻 真空油炸 糖衣 烘烤 

分 类 号：S633.2[农业科学—蔬菜学]