低温真空油炸红椒片的生产工艺研究  

Study on Production Process of Low Temperature Vacuum Fried Red Pepper Slices

作　　者：黄文垒[1] 钱静[1] 汪晓琳[1] 万细妹[1] HUANG Wen-lei;QIAN Jing;WANG Xiao-lin;WAN Xi-mei(Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《食品研究与开发》2020年第20期174-178,共5页Food Research and Development

摘　　要：为提升淮安红椒的附加值,以淮安红椒为研究对象,采用低温真空油浴方法,开发一款即食的红椒脆片休闲食品。通过研究辣椒片的宽度、调味液中白糖的质量分数、超声波浸渍时间和真空油炸时间4个因素对淮安红椒脆片的含油率、含水率和感官评分的影响,确定其较佳的生产工艺范围。再通过正交试验确定淮安红椒脆片的最佳工艺:辣椒片宽度为3 cm、白糖质量分数为15%、超声波浸渍时间15 min、真空油炸时间20 min。由此工艺加工制得的淮安红椒脆片含油率低,具有外形完整、色泽美观、口感酥脆等良好的感官品质。In order to improve the added value of Huai'an red pepper,this paper took Huai'an red pepper as the research object and developed a ready-to-eat red pepper crisp snack food.By studying the width of the pepper flakes,the mass fraction of white sugar in the sauce,the ultrasonic immersion time and the vacuum frying time,the effects of the oil content,water content and sensory score of Huai'an red pepper chips were determined,and determined the best production process range of fried chili flakes.The optimal process of Huai'an red pepper chips was determined by orthogonal test:the width of the pepper slices was 3 cm,the mass fraction of white sugar was 15%,the ultrasonic immersion time was 15 min,and the vacuum frying time was 20 min.The Huai'an red pepper crisps prepared by the process have low oil content,and have good sensory qualities such as complete shape,beautiful color and crispy taste.

关 键 词：淮安红椒脆片 超声波浸渍 感官品质 生产工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]