即食杏鲍菇片真空低温脱水工艺  

Optimization of Production Process for Ready-to-eat Pleurotus eryngii Chips by Vacuum Low-temperature Dehydration

作　　者：裴斐[1] 王敏[1] 刘凌岱[1] 安辛欣[1] 赵立艳[1] 辛志宏[1] 方勇[2] 马宁[2] 闫晓明[3] 程江华[3] 胡秋辉[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京财经大学食品科学与工程学院,江苏南京210046 [3]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《食品科学》2011年第8期167-171,共5页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-24)

摘　　要：为得到产品品质高、含油率低的即食杏鲍菇脆片生产工艺,选取杏鲍菇作为研究对象,研究杏鲍菇真空低温脱水前预处理以及真空油炸温度、时间和脱油时间对菇片含油率及产品品质的影响,并得出即食杏鲍菇片的最优真空低温脱水工艺。结果表明:当1.5mm厚的杏鲍菇片经80℃烫漂90s后,在料液比为1:15(g/mL)的15%麦芽糊精溶液中超声辅助浸渍15min、60℃热风预干燥20min处理后80～90℃真空油炸10min,并旋转脱油10min,其产品具有相对较低的含油率及较好的感官品质。该工艺可制得的产品感官良好、含油率低,可在实际生产中应用。In order to establish a production process of ready-to-eat Pleurotus eryngii chips with high sensory quality and low oil content by vacuum low-temperature dehydration,operation parameters in dipping with aqueous maltodextrin solution, predrying,vacuum low-temperature dehydration and vacuum rotary deoilling were optimized based on oil content and sensory evaluation.The results showed that the optimal production process of ready-to-eat Pleurotus eryngii chips consisted of 90 s blanching of 1.5 mm thick Pleurotus eryngii slices at 80℃,ultrasonic-assisted dipping in 15-fold volume of 15%aqueous maltodextrin solution,predrying for 20 min under 60℃hot air,vacuum deep-frying at 80-90℃for 10 min and rotary deoilling for 10 min,and that the resultant product exhibited low oil content and excellent sensory quality.This process proved to be applicable for practical production.

关 键 词：即食杏鲍菇片 真空低温脱水 含油率 感官品质 工艺条件 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]