低温真空油炸大蒜调味配方及含油率影响研究  

Study on the Fried Garlic Seasoning Formula of Low Temperature Vacuum and the Influence of Oil Content

作　　者：冷进松[1,2] 熊洋[1] 胡韬纲 

机构地区：[1]吉林工商学院食品工程学院,长春130507 [2]粮油食品深加工吉林省高校重点实验室,长春130507 [3]吉林省粮油科学研究设计院,长春130061

出　　处：《食品工业》2015年第12期126-129,共4页The Food Industry

摘　　要：研究真空油炸大蒜的调味工艺以及油炸参数对产品含油率的影响,开发出一种既保留大蒜原始风味,又具有麻辣风味的新型休闲食品。以感官评分考察指标,通过单因素试验,Minitab因素筛选和联合正交试验设计确定最优参数。评价了辣椒粉添加量、花椒粉添加量、五香粉添加量、I+G(核苷酸二钠)添加量、干贝素添加量和HVP添加量6个调味配方因素对产品感官品质的影响以及真空油炸温度、真空油炸时间、油炸真空度和脱油时间对大蒜油炸含油率影响。最终确定配方最佳参数为:辣椒粉添加量0.6%、花椒粉添加量0.6%、五香粉添加量0.7%、干贝素添加量3.0%和HVP添加量8.0%。The seasoning process of vacuum frying garlic and the effect of fry parameters on the oil content were studied. A new leisure food with spicy flavor and retaining the original garlic flavor were developed. With the sensory scores as the indicators, the single factor experiment and the Minitab factor screening was applied through the production process to optimize the design of orthogonal experiment. The additive amount of chili powder amount, pepper powder, five spice powder, I＋G（nucleotide disodium）, disodium succinate and HVP that influenced the product quality and the product sensory quality was evaluated. The effect of vacuum frying temperature, time, vacuum degree and deoiling time on the oil content of the garlic fried was studied. Ultimately determine the optimal parameters of the formula is chili powder amount 0.6%, five spice powder adding amount 0.7%, pepper power addition 0.6%, disodium succinate 3.0%, and HVP 8.0%.

关 键 词：真空油炸 大蒜 调味工艺 含油率 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]