摘要
真空油炸技术可用于生产高品质的果蔬脆片.主要研究了油炸温度和真空度对胡萝卜片水分质量分数、脂肪质量分数、色泽及质构的影响.试验表明:随着油炸温度和真空度的升高,其干燥和脂肪吸收速度相应提高,且两者呈一定的相关性.统计分析可知:油炸温度和真空度并不显著性影响脆片的白度(L)、红度(a)、黄度(b)值(P>0.05);对于脆片的破碎力而言,真空度具有显著性影响(P<0.05),而油炸温度不具有显著性影响(P>0.05).
Vacuum frying is a common used method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color and texture of fried carrot chips were investigated in this study. During the vacuum frying, the rate of moisture removal and oil absorption increased with the increases of frying oil temperature and vacuum degree. Statistical analysis of the color data showed that there were no significant differences （P〉0.05） in lightness （L）, redness （a） and yellowness （b） of carrot chips as a function of vacuum degree and temperature. The breaking force of carrot chips decreased with the increases of frying temperature and vacuum degree. The statistical analysis also showed that there were no significant differences （P 〉 0.05） in the breaking force as a function of temperature, but the breaking force was significantly （P〈 0.05） affected by the vacuum degree.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第6期49-52,59,共5页
Journal of Food Science and Biotechnology
基金
江苏省自然科学基金项目项目(BK2004017)
宁波市青年博士基金项目(2004A610017)资助课题
关键词
真空油炸
胡萝卜
破碎力
色泽
vacuum frying
carrot
breaking force
color
