红葱酥油炸工艺条件优化  

Optimization of Frying Process Conditions of Fried Shallot

作　　者：庄培荣 范韵婷 谢三都 Zhuang Peirong;Fan Yunting;Xie Sandu(Quanzhou Vocational College of Light Industry,Fujian,362200;Minnan University of Science and Technology,Fujian,362332)

机构地区：[1]泉州轻工职业学院,福建362200 [2]闽南科技学院,福建362332

出　　处：《当代化工研究》2022年第22期154-156,共3页Modern Chemical Research

基　　金：福建省教育厅福建省高等学校学科带头人培养计划资助(项目编号:FETU);福建省教育厅休闲食品加工应用技术协同创新中心资助项目“红葱酥调味品工艺化”(项目编号:XSJC-2022-01);泉州市高等职业教育技能名师工作室(项目编号:QZGZS-2019-02)。

摘　　要：研究了红葱酥的最佳油炸工艺条件。以红葱头为主要原料,以感官评定作为综合指标,考察了油料比、油炸温度、油炸时间对红葱酥感官品质的影响,在单因素试验的基础上,采用正交试验优化了红葱酥油炸工艺条件。结果表明,油料比、油炸温度、油炸时间对红葱酥感官品质的影响均极显著(P<0.01),红葱酥的最佳油炸工艺参数为油料比50:1(mL/g)、油炸温度130℃、油炸时间7min,在此条件下红葱酥感官得分达到91分,为制备高品质红葱酥提供了技术支撑。Optimum frying process conditions of fried shallot was researched.With shallot as main raw material,based on sensory evaluation as index,effects of oil-material ratio,fried temperature and time effect on the sensory quality of fried shallot,on the basis of single factor test,orthogonal test was used to optimize the process conditions of fried shallot.The results showed that oil-material ratio,fried temperature and time had significant effects on sensory quality of fried shallot(P<0.01)and the optimum frying parameters of the fried shallot were oil-material 0.050:1(L/g),frying temperature 130℃,and frying time 7 min.Under this condition,sensory score of fried shallot reached 91 points,which provided technical support for preparation of high quality of fried shallot.

关 键 词：红葱 常压油炸 工艺 感官评价 

分 类 号：TS264[轻工技术与工程—发酵工程]