真空油炸香菇脆片烫漂和浸渍工艺优化  

Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy

作　　者：赵之越 廖梦雨 聂远洋[1,2] 李波 李伟鹏[3] 周高丽 ZHAO Zhiyue;LIAO Mengyu;NIE Yuanyang;LI Bo;LI Weipeng;ZHOU Gaoli(School of Food Science,Henan Institute of Science and Technology,Xinxiang,Henan 453003,China;Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control,Xinxiang,Henan 453003,China;Henan Shijixiang Edible Mushroom Development Co.,Ltd.,Xuchang,Henan 461100,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南省果蔬加工及质量安全控制工程技术研究中心,河南新乡453003 [3]河南世纪香食用菌开发有限公司,河南许昌461100

出　　处：《食品与机械》2025年第2期189-196,共8页Food and Machinery

基　　金：中原科技创新领军人才项目(编号:224200510019)。

摘　　要：[目的]优化烫漂和浸渍工艺条件,提高真空油炸香菇脆片品质。[方法]以新鲜香菇为原料,采用含油率、含水率、脆度、感官、色差等为评价指标,研究烫漂时间和浸渍时间、料液比、浸渍液组成对香菇脆片品质特性的影响。[结果]香菇脆片的最佳预处理工艺条件为香菇片厚度5 mm,沸水烫漂90 s,烫漂后的香菇片放入3倍浸渍液中常温浸渍3.7 h,浸渍液组成为麦芽糊精14.7%、麦芽糖浆49.0%、食盐1%。经真空油炸后可获得外观质地、风味口感俱佳的香菇脆片,产品含油率为6.57%,含水率为2.36%,脆度为7.18 N,且内部呈疏松多孔状结构。[结论]烫漂和浸渍对真空油炸香菇脆片品质影响显著,适宜的预处理工艺有助于制备低含油、高品质香菇脆片产品。[Objective]This study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuumfried Lentinus edodes.[Methods]Using fresh L.edodes as the material,the effects of blanching time and soaking process conditions on the quality characteristics of vacuum-fried L.edodes crispy were investigated.Oil content,moisture content,brittleness,sensory perception and color difference used as the evaluating indicators.[Results]The optimal pretreatment conditions for L.edodes crispy were as followed:5 mm thick L.edodes slices were blanched in boiling water for 90 seconds.Then,the L.edodes slices were immersed in three times of soaking solution at room temperature for 3.7 hours.The soaking solution consisted of 1%salt,14.7%maltodextrin,and 49.0%maltose syrup.After vacuum frying,L.edodes crispy with excellent appearance,texture,flavor,and taste can be obtained.Its oil content,moisture content and brittleness were 6.57%,2.36%and 718 g,respectively.Scanning electron microscopy observation showed that L.edodes crispy had a porous structure inside.[Conclusion]Blanching and soaking have a significant impact on the quality of vacuum-fried L.edodes crispy.A suitable pre-treatment process helps to prepare low oil and high quality L.edodes crispy products.

关 键 词：真空油炸 香菇 脆片 烫漂 浸渍 

分 类 号：TS2[轻工技术与工程—食品科学与工程]