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投稿时间：2020-09-22
投稿时间：2020-09-22
中文摘要: 真空油炸果蔬脆片品质优于常压油炸产品，近年来发展迅速。预处理技术可降低真空油炸果蔬脆片含油率，提高果蔬脆片品质。该文对漂烫、渗透、涂膜、冷冻、预干燥、超声波6种预处理方法的原理、特点进行综述，分析不同预处理方法对产品品质的影响，以期为高品质的真空油炸果蔬脆片的研究与开发提供参考。
Abstract:Vacuum frying has recently gained popularity due to its advantages over traditional frying.Pretreatment before vacuum frying reduces the oil content and improves the quality of fruit and vegetable chips.In this paper，the principles and characteristics of blanching，penetration，coating，freezing，pre-drying，and ultrasonic pretreatment methods，were summarized，and the influence of each methods on product quality was analyzed to provide a reference for the research and development of high-quality vacuum fried fruit and vegetable chips.
keywords: fruit and vegetable chips vacuum frying pretreatment quality
文章编号：202118030 中图分类号： 文献标志码：
基金项目:广西自然科学基金面上基金项目（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）
| Author Name | Affiliation |
| DENG Shan，TANG Xiao-xian，LIN Fang，DUAN Zhen-hua，REN Ai-qing | College of Food and Bioengineer，Hezhou University，Hezhou 542899，Guangxi，China |
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