真空低温油炸脆枣工艺优化  

Optimization of Vacuum Low-Temperature Frying of Crispy Dates

作　　者：杜雨桐 陈恺 承春平 许铭强[2] 王雪妃 王田 李焕荣 DU Yu-tong;CHEN Kai;CHENG Chun-ping;XU Ming-qiang;WANG Xue-fei;WANG Tian;LI Huan-rong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Xinjiang Fruit Deep Processing and Storage and Preservation Engineering Technology Research Center,Urumqi 830052,Xinjiang,China;Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Science,Urumqi 830091,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆果品精深加工与贮运保鲜工程技术研究中心,新疆乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《食品研究与开发》2023年第11期136-144,共9页Food Research and Development

基　　金：国家重点研发计划“枣省力优质高效生产技术集成与产业链一体化示范”(2021YFD1000404)。

摘　　要：以脆熟全红期灰枣为原料,探究真空低温油炸脆枣的最佳生产工艺。通过油炸时间、油炸温度、真空度和脱油时间4个单因素试验筛选工艺条件,以含油量和感官评分为考察指标,在单因素试验的基础上通过响应面试验优化真空低温油炸脆枣的工艺条件。试验结果表明,最佳工艺条件为油炸时间40 min、油炸温度115℃、真空度0.08 MPa、脱油时间4 min。通过工艺优化条件油炸的脆枣,含油量为(16.23±0.18)%,感官评分88.7,油炸脆枣具有烘焙的油脂香,同时极大程度保留了鲜枣果本身的清新酸感且无明显苦味。The optimal conditions of vacuum low-temperature frying for the production of crispy dates was investigated with ripe whole red-phase gray dates as the raw material.The frying conditions were selected by single factor tests of frying time,frying temperature,vacuum degree,and de-oiling time.Response surface methodology was employed to optimize the conditions on the basis of single factor tests with oil content and sensory score as the indexes.The conditions were optimized as frying at 115℃and the vacuum degree of 0.08 MPa for 40 min,and de-oiling for 4 min.The crispy dates produced under the optimal conditions had the oil content of(16.23±0.18)%and the sensory score of 88.7.Deep-fried crispy dates have a roasted fatty flavor,while retaining the freshness and acidity of the fresh fruit without noticeable bitterness.

关 键 词：灰枣 真空低温油炸 水分含量 含油量 感官评分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]