浅析低温真空油炸柿子脆片工艺技术  

Analysis of Low Temperature Vacuum Frying Technology for Persimmon Crispy Slices

作　　者：杨丹 YANG Dan(Gongcheng Yao Autonomous County Institute of Science and Technology Development and Information Research,Guilin 542500,China)

机构地区：[1]恭城瑶族自治县科技开发和情报研究所,广西桂林542500

出　　处：《现代食品》2024年第4期110-112,共3页Modern Food

摘　　要：本文研究了柿子脆片低温真空油炸中的主要工艺技术及其优化策略,旨在为该工艺的合理应用及其优化提供一定参考,从而进一步提升柿子脆片的加工质量。This article studies the main process techniques and optimization strategies for low-temperature vacuum frying of persimmon crisps,aiming to provide some reference for the rational application and optimization of this process,and further improve the processing quality of persimmon crisps.

关 键 词：柿子脆片 低温真空 油炸工艺 油炸温度 脱油时间 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]