杏鲍菇条真空油炸过程中品质变化规律

以杏鲍菇为原料,为探索不同真空油炸时间(0～14 min)对杏鲍菇条水分分布、油脂变化规律及其品质的影响,分别测定了杏鲍菇条含油量、水分含量、色差、硬度、脆度及T2驰豫时间.结果表明,随着油炸时间的增加,杏鲍菇条的含油量和脆度显著增加,含水量显著降低,硬度先降低后上升,色泽没有显著变化.通过低场核磁共振及成像技术可知:在油炸过程中杏鲍菇条T2弛豫时间均向左迁移,峰总面积不断减小,含水量越来越少,油脂含量越来越高,分布在边缘壳层的油脂含量始终高于其他位置.

Quality Change Law of Pleurotus eryngii Strips during Vacuum Frying

In order to explore the influence of different vacuum frying time (0~14 min) on the moisture distribution, oil change law and quality of Pleurotus eryngii strips, using Pleurotus eryngii as raw material, the oil content, moisture content, color difference, hardness, brittleness and T2 relaxation time of Pleurotus eryngii strips were determined respectively. The results showed that with the increase of frying time, the oil content and brittleness of Pleurotus eryngii strips increased significantly, the water content decreased significantly, the hardness decreased first and then increased, and there was no significant change in color. At the same time, the low-field NMR and imaging technology results indicated that the T2 relaxation time of Pleurotus eryngii strips all moved to the left during frying, the total peak area reduced continuously, the water content decreased, and the fat content increased, the grease content distributed in the edge shell was always higher than other positions.