香菇脆片真空油炸-热风联合干燥工艺研究
Study on the vacuum-fried and hot air combined drying of mushroom chip
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摘要: 传统真空油炸果蔬脆片含油率偏高,品质有待改善.对真空油炸香菇脆片加工的干燥工艺进行了研究,以热风风速、分阶段干燥的水分转换点、热风干燥阶段温度和真空油炸温度为影响因素,进行了正交优化试验.以含油率结合产品感官为评价指标,得出香菇脆片真空油炸-热风联合干燥最佳工艺条件为:风速1.0 m/s、水分转换点35%、热风温度65℃、真空油炸温度90℃.该工艺加工的香菇比传统真空油炸香菇脆片含油率降低1.78%,产品感官品质也有所提高.Abstract: The traditional vacuum fried fruit and vegetable chips have high oil content and the quality needs to be improved.The process of vacuum fried mushroom chips was studied.Hot air speed,moisture conversion point,hot air drying temperature and vacuum frying temperature were used as factors,orthogonal experiment was made.With oil content and sensory index as indicator,the optimum parameters of the vaccumfried and hot air combined drying of mushroom chip were obtained as follows:hot air speed 1.0 m/s,moisture conversion point 35%,hot air drying temperature 65℃,vacuum frying temperature 90℃.The oil content of combined drying mushroom chips was 1.78% less than traditional vacuum fried,and the product sensory quality had been improved.
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Key words:
- mushrooms chip /
- combined drying /
- vacuum-fried
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