油炸工艺对荔浦芋扣肉中芋头品质的影响  

Optimization of Frying Process of Lipu Taro by Response Surface Methodology

作　　者：崔莹莹 何志贵 杜密英 王婷 王敬涵 张宇晴 杨铭铎 CUI Yingying;HE Zhigui;DU Miying;WANG Ting;WANG Jinghan;ZHANG Yuqing;YANG Mingduo(College of Leisure and Health,Guilin Tourism University,Guilin,Guangxi 541006,China;Post-doctoral Scientific Research Base,Center for Chinese-style Fast food Research and Development,Harbin University of Commerce,Harbin,Heilongjiang 150076,China;School of Tourism of Cuisine,Harbin University of Commerce,Harbin,Heilongjiang 150076,China)

机构地区：[1]桂林旅游学院休闲与健康学院,广西桂林541006 [2]哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨150076 [3]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076

出　　处：《农产品加工》2023年第4期27-31,共5页Farm Products Processing

基　　金：微波预调理猪里脊肉制品加工技术研究项目(2021C03)。

摘　　要：研究荔浦芋扣肉中芋头在油炸工艺中的变化,并从中得到最优的制作工艺。通过对不同油的种类、油炸温度、油炸时间3个因素进行单因素试验及正交试验,以色泽、含油量、质地和感官作为检测指标进行研究。得出最佳的油炸条件为大豆油油炸温度170℃,油炸时间12 min。此时芋头片色泽金黄、香糯绵软,感官评分最优。The topic mainly studied lipu taro braised pork in the frying process changes,and got the best production process.Through the single factor experiment and orthogonal experiment of three factors of different oil types,frying temperature and frying time,the color,oil content,texture and sensory sense were studied as the detection index.The optimal frying conditions were as follows:soybean oil frying temperature 170℃,frying time 12 min.At this point,taro slices were golden,fragrant and soft,and sensory ratings were optimal.

关 键 词：油炸工艺 荔浦芋 工艺研究 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]