白萝卜脆片真空油炸工艺研究  

Research on of Vacuum Frying Process of White Radish Crisps

作　　者：程晓莹 徐洪[1] 崔俊 田娅玲 姚莉[1] 王大磊 CHENG Xiaoying;XU Hong;CUI Jun;TIAN Yaling;YAO Li;WANG Dalei(Qiandongnan Nationalities Polytechnic,Kaili 556000,China;Guizhou Fangxing Technology Development Co.,Ltd.,Kaili 556000,China)

机构地区：[1]黔东南民族职业技术学院,贵州凯里556000 [2]贵州方兴科技发展有限责任公司,贵州凯里556000

出　　处：《现代食品》2024年第3期62-65,共4页Modern Food

基　　金：黔东南州科技计划项目(黔东南科合支撑〔2022〕08号)。

摘　　要：白萝卜富含多种营养成分,是贵州省主栽的冷凉蔬菜作物。以白萝卜为原料,通过单因素试验和正交试验研究切片厚度、油炸温度、油炸时间和离心时间等因素对白萝卜脆片质量的影响,确定真空油炸白萝卜脆片的最优生产工艺。结果表明,白萝卜脆片生产的最佳工艺条件为切片厚度6 mm、油炸温度90℃、油炸时间20 min、离心时间5 min。White radish is rich in various nutrients and is a main cold vegetable crop grown in Guizhou province.Using white radish as raw material,the effects of slice thickness,frying temperature,frying time,and centrifugation time on the quality of white radish chips were studied through single factor and orthogonal experiments,and the optimal production process for vacuum fried white radish chips was determined.The results show that the optimal process conditions for the production of white radish crisps are slice thickness 6 mm,frying temperature 90℃,frying time 20 min,and centrifugation time 5 min.

关 键 词：白萝卜 果蔬脆片 真空油炸 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]