摘要
以慈溪所产大白蚕豆为原料,研究了不同预处理技术,包括浸渍、冷冻以及热风干燥,对真空油炸脆蚕豆品质的影响。结果表明:预处理显著地影响脆蚕豆的水分含量和含油率,且蚕豆初始水分含量与其含油率之间存在显著的相关性。浸渍和热风干燥预处理技术既可以显著地降低产品的含油率,同时,又不影响其脆度和主要色泽值。
Effects of the different pretreatment, such as osmotic, freezing and hot-air drying on the quality of vacuum fried horsebean were studied, using the Big White-Horsebean as the material, harvested in Cixi. The results showed that pretreatments significantly affected the moisture content and the fat content. There were significant correlation between the initial moisture content and the fat content. Osmotic or hot-air drying could significantly reduce the fat content of the vacuum fried horsebean, meanwhile, keeping its breaking force and color value.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期108-109,113,共3页
Science and Technology of Food Industry
关键词
预处理
蚕豆
真空油炸
pretreatment
horsebean
vacuum frying
