| 低油脂芋片的常压油炸工艺 |
| |
| 引用本文： | 陈丽娇,叶振发.低油脂芋片的常压油炸工艺[J].福建农林大学学报(自然科学版),1995(4). |
| |
| 作者姓名： | 陈丽娇 叶振发 |
| |
| 作者单位： | 福建农业大学食品科学系，厦门商业冷冻公司 |
| |
| 摘 要： | 研究了含低油脂芋片的常压油炸工艺，结果表明：（１）护色条件为ＮａＨＳＯ３０．１０％＋柠檬酸０．２０％浸泡５ｍｉｎ，而后在９５—１００℃的热水中热烫２ｍｉｎ；（２）脱水温度为６０℃，２．５ｈ，即油炸前半成品的含水率控制在４５％左右．依此工艺油炸的芋片，色泽金黄，整片酥脆，气泡均匀，油脂含量低于２０％（３）与不脱水油炸相比，可延长产品的贮藏期．
|
| 关 键 词： | 芋片，常压油炸，脱水，含水率，低油脂 |
Study on Frying Technological Process of Low-fat Taro Slices at Atmosphere |
| |
| Chen lijiao, Ye zhenfa.Study on Frying Technological Process of Low-fat Taro Slices at Atmosphere[J].Journal of Fujian Agricultural and Forestry University,1995(4). |
| |
| Authors: | Chen lijiao Ye zhenfa |
| |
| Abstract: | The frying technological process of low-fat taro slices at atmosphere was studied in the experiment,and the results showed as follow:(1)conditions of color-protection is that dipeping the taro slices into the solution of NaHSO3 0.01% and citic 0.2% for 5min,then Hot-water treatment, at the temPerature of 95 100℃ for 2min.(2)dewatering at 60℃ for 2.5 h,and then the ratio of water contents of semi-finished products was comtrolled at about 45%before fryign.After the ptocess,the taro slipes were golden in color, crisp and fine in texture, even in bubble distribution. and fat contents were less that 20%.(3)Comparing with the taro slices fried without dewatering,the storage period of the taro products could be prologed. |
| |
| Keywords: | taro slices frying at atmosphere dewatering ratio of water contents low-fat |
| 本文献已被 CNKI 等数据库收录！ |
|
