预处理技术对真空油炸脆蚕豆品质的影响  

Effects of pretreatment on the quality of vacuum fried horsebean

作　　者：范柳萍[1] 王维琴[2] 孙金才[2] 李进伟[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：《食品工业科技》2008年第7期108-109,113,共3页Science and Technology of Food Industry

摘　　要：以慈溪所产大白蚕豆为原料,研究了不同预处理技术,包括浸渍、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:预处理显著地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。浸渍和热风干燥预处理技术既可以显著地降低产品的含油率,同时,又不影响其脆度和主要色泽值。Effects of the different pretreatment, such as osmotic, freezing and hot-air drying on the quality of vacuum fried horsebean were studied, 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 breaking force and color value.

关 键 词：预处理 蚕豆 真空油炸 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]