香脆洋葱片生产工艺研究

目的]研究香脆洋葱片的生产工艺。方法]采用冷冻、真空油炸、包裹糖衣及烘烤等多种技术手段对黄皮洋葱片进行处理,利用正交试验优化香脆洋葱片的生产工艺。结果]各因素影响产品感官质量的主次顺序为:冷冻状态>糖衣品种>烘烤温度>真空油炸温度,即冷冻状态是最大的影响因素,真空油炸温度的影响最小。最佳生产工艺条件为:-18℃缓冻12 h、真空度-0.098~-0.100 MPa、真空油炸温度85℃、红糖作糖衣、烘烤温度90℃,生产出的香脆洋葱片色、香、味、形俱佳,具有非常好的市场开发前景。结论]该研究为洋葱产品的深加工提供了一条新的途径。

Study on the Production Technology of Fragrant and Crisp Onion Slice

Objective] The aim of the research was to study the production technology of fragrant and crisp onion slice.The Method] The slices of yellow-skinned onion were treated by various technologies means such as freezing,vacuum deepfrying,sugarcoating,firing and so on.The production technology of fragrant and crisp onion chips was optimized in the orthogonal test.Result] The effects of each factor on the sensory quality of the products were in order as freezing state>sugarcoat variety> firing temperature> the temperature of vacuum deepfrying,i.e.freezing state was the greatest influencing factor and that of the temperature of vacuum deepfrying was smallest.The optimum production technology conditions were as follows: slow freezing for 12 h at-18 ℃,vacuum degree of-0.098～-0.100 MPa,the temperature of vacuum deepfrying of 85 ℃,taking brown sugar as sugarcoat,firing temperature of 90 ℃.The produced onion slices with good color,fragrance,flavour and shape had very good market development prospect.Conclusion] This research provided a new approach for deep processing of onion products.