真空低温油炸大蒜脆片中试生产技术研究  

Research on Middle-scale Production Technology of Vacuum Low Temperature Fried Garlic Chips

作　　者：朱红[1,2] 钮福祥[1,2] 孙健[1,2] 徐飞[1,2] 岳瑞雪[1,2] 张毅[1,2] 王洪云[1,2] 张文婷 ZHU Hong;NIU Fu-xiang;SUN Jian;XU Fei;YUE Rui-xue;HANG Yi;WANG Hong-yun;ZHANG Wen-ting(Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai Region,Xuzhou Jiangsu 221131;Xuzhou Sweetpotato Research Center of Jiangsu)

机构地区：[1]江苏徐淮地区徐州农业科学研究所,江苏徐州221131 [2]江苏徐州甘薯研究中心

出　　处：《现代农业科技》2019年第16期205-206,共2页Modern Agricultural Science and Technology

基　　金：江苏省苏北科技专项“即食风味蒜片关键技术及其产业化”（SZ-XZ2017022）

摘　　要：分析了真空低温油炸大蒜脆片中试生产技术和质量控制方法,列举了中试生产的关键工序控制点、中试生产产量和产品质量指标,讨论了预处理技术和真空油炸技术对大蒜脆片中试生产质量的影响。结果表明,该工艺生产的大蒜脆片保留了大蒜的营养成分及功能因子,口感酥松,口味多样,市场前景广阔。This paper analyzed the middle-scale production technology and quality control method of vacuum low temperature fried garlic chips,listed the key process control points,pilot production yield and product quality indexes in real production.Meanwhile,the paper discussed the influence of pretreatment and vacuum low temperature frying technology on the production quality of garlic chips.The results showed that the garlic chips produced by this technology retained the nutritional components and functional factors of garlic,had a crisp taste,varied taste and a broad market prospect.

关 键 词：大蒜脆片 真空低温油炸技术 质量指标 关键工序 

分 类 号：TS201.1[轻工技术与工程—食品科学]