黄秋葵果荚真空低温油炸关键工艺研究  

Research on Key Technology of Low Temperature Vacuum Frying of Okra Pods

作　　者：张洪磊 刘孟霞[3] 余剑 王海音 毛西贝[1,2] 冯晓侠 

机构地区：[1]陕西省西安市农业科学研究所,陕西西安710061 [2]西安市农业技术推广中心 [3]西咸新区泾河新城农业发展有限公司

出　　处：《现代农业科技》2017年第23期240-241,245,共3页Modern Agricultural Science and Technology

摘　　要：黄秋葵营养价值丰富,作为一种新型的保健蔬菜在我国部分省市已形成规模化栽培,但因其富含黏液不便于鲜食和不耐储运等特点制约了其产业发展。研究发现,真空低温油炸工艺能很好地克服黄秋葵的缺点。本研究通过单因素分析和正交试验的优化,确定了黄秋葵低温油炸最佳工艺条件为漂烫温度98℃、漂烫时间1 min、油炸温度90℃、油炸时间170 min。按此条件生产的黄秋葵色泽自然、口感松脆,产品理化和卫生指标符合食品卫生标准,用铝塑包装充氮后常温下保质期可达12个月。Okra is rich in nutritive value.As a new type of health care vegetable,okra has been cultivated in some provinces and cities in China. However ,the development of okra industry has been restricted due to its inconvenience of fresh mucus and intolerance of storage and transportation. Studies found that low temperature vacuum frying process can well overcome the shortcomings of okra.In this study, the optimum conditions for the low temperature frying of okra by the single factor analysis and orthogonal experiment were as following ： bleaching temperature 98 ℃, blanching time 1 min ,frying temperature 90℃ ,frying time 170 rain.According to the conditions ,the okra production showed natural color, crisp taste, physical, chemical and health indicators in line with food hygiene standards ,with aluminum-plastic packaging nitrogen at room temperature shelf life of up to 12 months.

关 键 词：黄秋葵 营养价值 真空低温油炸 正交试验 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]