摘要
研究了不同预处理条件及油炸温度、真空度、时间对胡萝卜脆片品质的影响.通过响应面分析可知:油炸温度、真空度及油炸时间显著地影响胡萝卜脆片中水分与脂肪质量分数、脆度,其最佳油炸工艺条件为温度100～110℃,真空度0.08～0.09MPa,时间15min.
The effects of pretreatment and processing condition such as temperature, vacuum degree and time, an dehydration of carrot chips were studied. Statistical analysis with Responses Surface Regression showed that moisture content, oil content and breaking force of carrot chips were significantly effected by frying temperature, vacuum degree and frying time. The optimum conditions were: vacuum frying temperature, 100 ℃～110 ℃; vacuum degree, 0.08～0.09 Mpa; and frying time, 15 min.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第1期40-44,共5页
Journal of Wuxi University of Light Industry
