低温真空油炸哈密瓜脆片工艺研究  

Technology Research of Low Temperature Vacuum Fried Crisp Melon

作　　者：刘彪 侯伟伟 王文君 李静 杨海燕 

机构地区：[1]新疆农业大学食品科学学院

出　　处：《中国食品工业》2011年第11期42-44,共3页China Food Industry

摘　　要：本文研究了低温真空油炸制取哈密瓜脆片的工艺，在单因素实验的基础上，通过正交试验来优化工艺参数。经优化后最佳参数为切片厚度3mm，脆片炸前含水量20％。护色温度为75℃，时间为1min；油炸温度为8013，时间为40min，真空度为O．08MPa。The factors affecting the preparation of melon chips by low tempcrature vacuum frying process were studied in this paper, based on the single factor experiments, the orthogonal experiment was used to optimize the technics conditions.The besl technics conditions after optimization were： slice thickness in 3mm, the chips fried former water content 20%. The color protection temperature of 75℃, time about 1 min. Fried in 80℃, time for 40min, vacuum degree of -0.08MPa.

关 键 词：哈密瓜 真空油炸 脆片 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]