真空浸渍对低温真空油炸杏鲍菇脆片品质的影响研究  

The Influence Study of Vacuum-impregnation on Vacuum Low-temperature Frying Pleurotus eryngii

作　　者：伍玉菡[1] 杨松[1] 郭家刚 陈敏[1] WU Yuhan;YANG Song;GUO Jiagang;CHEN Min(Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031,China)

机构地区：[1]安徽省农业科学院农产品加工研究所

出　　处：《农产品加工》2020年第4期6-9,共4页Farm Products Processing

基　　金：安徽省农科院院所共建团队项目（18C1227）

摘　　要：试验比较了常压和真空状态下的浸渍效率,通过单因素试验和正交试验优化真空浸渍预处理工艺参数,考查了浸渍时间、浸渍压力、浸渍温度等条件对脆片含油率、色差和酥脆度等指标的影响。结果表明,最佳的真空浸渍条件为浸渍压力0.06 MPa,浸渍温度40℃,浸渍时间60 min。在此工艺条件下,产品综合得分25.2分,与常压浸渍相比品质相当,可缩短杏鲍菇脆片加工预处理时间80%,明显提升浸渍效率。The experiment made an impregnation efficiency comparison between normal pressure and high pressure.The effects of impregnation time,pressure,temperature on the color difference,oil content,crispness were investigated by single factor and orthogonal test.The optimum vacuum impregnation conditions were impregnation pressure 0.06 MPa,impregnation temperature 40℃and impregnation time 60 min.Under this process conditions,the comprehensive score of the product was 25.2 points.Compared with the normal pressure impregnation,the preprocessing time can be shortened by 80%,which significantly improved the impregnation efficiency.

关 键 词：杏鲍菇 真空浸渍 预处理 真空低温油炸 品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]