杏鲍菇脆片加工工艺研究  

Study on Processing Technology of Pleurotus Eryngii Chips

作　　者：段腾飞 郭志华 肖俊 刘敏 夏秋霞 DUAN Teng-fei;GUO Zhi-hua;XIAO Jun;LIU Min;XIA Qiu-xia(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,Anhui,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《兰州文理学院学报（自然科学版）》2018年第5期55-58,共4页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：宿州区域发展协同创新中心开放课题(2016szxt04);创新训练项目(201710379086);宿州学院大学生科研项目(KYLXLKYB17-29);宿州学院大学生科研项目(KYLXLKYB18-15)

摘　　要：以杏鲍菇为研究对象,采用真空低温油炸技术,通过单因素试验研究了β-环糊精浓度、油炸温度、油炸时间、脱油时间对杏鲍菇脆片加工工艺的影响,采用四因素三水平正交试验,确定了杏鲍菇脆片最佳加工工艺:β-环糊精浓度3%,油炸温度95℃,油炸时间14min,脱油时间13min时,获得的杏鲍菇脆片外观、色泽、脆度及口感最佳.Pleurotus eryngii is used as the research object, and the effects of β -cyclodextrin concentration, frying temperature, frying time and deoiling time on the processing technology of Pleurotus eryngii chips are studied by single factor experiment. The four-factor and three-level orthogonal test is used to determine the best processing technology of Pleurotus eryngii chips. The results show that： by 3% β -cyclodextrin concentration, 95℃ frying temperature, 14 min frying and 13 min deoiling, the appearance, color, crispness and taste of Pleurotus eryngii crisps are the best.

关 键 词：杏鲍菇脆片 真空低温油炸 加工工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]