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投稿时间：2020-10-09
投稿时间：2020-10-09
中文摘要: 油炸温度、真空度和油炸时间是真空油炸过程中的重要参数，该文对香菇脆片真空油炸工艺进行优化，得到最佳工艺参数为油炸温度80℃、真空度0.089 MPa、油炸时间36.65 min，获得的香菇脆片含油率为22.53%，破碎力为650.31 g。香菇脆片品质分析表明，真空油炸较好保持了香菇脆片的多糖含量，具有较高的复水比。
Abstract:Frying temperature，vacuum degree and frying time are important parameters in the vacuum frying process.The process parameters of vacuum-fried shiitake mushroom chips were optimized.The critical factors selected for the investigation were frying temperature of 80℃，vacuum degree of 0.089 MPa and frying time of 36.65 min.The oil content of the obtained product was 22.53% and the breaking force was 650.31 g.Quality analysis results showed that vacuum frying could maintain the polysaccharide content and increase the rehydration ratio of shiitake mushroom chips.
文章编号：202119013 中图分类号： 文献标志码：
基金项目:广西自然科学基金面上项目（2020GXNSFAA259093）；食品学科与工程广西一流学科培育项目（GXYLXKP1903）；广西果蔬保鲜与深加工研究人才小高地项目（GXGSXGD201906、GXGSXGD202003）；贺州学院博士科研启动基金项目（HZUBS202009）
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