氯化钠浸泡处理对微波辅助真空油炸和真空油炸杏鲍菇效率及品质的影响  

Effect of NaCl Soaking on the Efficiency and Quality of Pleurotus eryngii Using Microwave-Assisted Vacuum Frying and Vacuum Frying

作　　者：赵迪青 张鳭 孙晓明[2] 王玉川[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]南京野生植物综合利用研究院,江苏南京210042

出　　处：《食品与生物技术学报》2015年第11期1192-1197,共6页Journal of Food Science and Biotechnology

基　　金：广东省-教育部产学研结合项目(2012B091000125)

摘　　要：以水分质量分数、脂肪质量分数、脆度、L值、a值和b值为指标,研究了不同浓度氯化钠溶液浸泡处理对微波辅助真空油炸和真空油炸杏鲍菇干燥效率以及产品品质的影响。实验表明,微波辅助真空油炸比真空油炸得到的产品含油率更低,脆度更好,色泽也较理想,而氯化钠溶液浓度的增加主要是能够更好地降低含油率,得到更加健康的油炸食品。The water content,oil content,crispness,the values of L,a and b were used as indexes to study the effect of Na Cl soaking treatment at different concentrations on the drying efficiency and quality of the Pleurotus eryngii using microwave-assisted vacuum frying and vacuum frying in this study. The results showed that the product using microwave-assisted vacuum frying had a lower oil content,a better crispness and a desirable color as compared to that using vacuum frying. Moreover,higher Na Cl concentration significantly reduced the oil content,which helps to get the healthier frying food.

关 键 词：杏鲍菇 水分 脂肪 氯化钠溶液 油炸 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]