苹果梨脆片加工工艺研究  

Study on processing technology of Apple-pear crisp-chip

作　　者：韩苗苗[1] 邹强[1] 赵金伟[1] 张先[1] 

机构地区：[1]延边大学农学院,吉林龙井133400

出　　处：《延边大学农学学报》2010年第2期88-93,共6页Agricultural Science Journal of Yanbian University

基　　金：延边大学研究生科研项目

摘　　要：为使苹果梨的消费方式多样化、方便化,提高其附加值,研究苹果梨脆片的加工工艺.结果表明,常压油炸方法加工苹果梨脆片的最佳工艺条件为:果片护色采用柠檬酸,D-异抗坏血酸钠和烫漂相结合的方法,果片厚度2.5 mm,60℃烘干4 h,油炸温度和时间分别为180℃,6 s.在此工艺条件下加工的苹果梨脆片颜色为黄白色,香脆、酸甜适中、具有苹果梨的风味,是很好的休闲食品.The processing technology of Apple-pear crisp-chip was studied.The results showed that the optimum condition is as follow： use the citric acid D-sodium erythorbate and blanching method for color protection,fruit slice thickness 2.5 mm,drying time 4 h at 60 ℃,frying bs at 180 ℃.On this condition,obtained a good snack food,Apple-pear crisp-chip was yellow-white,crisp,sweet,sour moderate and with Apple-pear flavor.

关 键 词：苹果梨 脆片 加工工艺 

分 类 号：S661.2[农业科学—果树学]