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食品研究与开发:2022,43(7):155-160
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预处理结合真空油浴制备紫薯脆片工艺的研究
(亳州学院生物与食品工程系药食同源功能食品重点实验室,安徽 亳州 236800)
Study on the Optimization of Pretreatment Combined with Vacuum Oil Bath for Purple Sweet Potato Chips
(Key Laboratory of Functional Food of Medicine and Food,Department of Biology and Food Engineering,Bozhou University,Bozhou 236800,Anhui,China)
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投稿时间:2021-10-10    
中文摘要: 为优化真空油浴制备紫薯脆片的加工工艺,得到最佳的紫薯脆片,以紫薯为原料,采用单一护色剂柠檬酸预处理结合真空油浴工艺加工方式制作紫薯脆片,探究柠檬酸添加量、油浴温度及油浴时间对紫薯脆片的感官评分、含油率、脆度和色差的影响。结果表明,紫薯脆片的最佳工艺为柠檬酸添加量2.0%、油浴温度90℃、油浴时间35 min,在此条件下制作的紫薯脆片综合品质最佳。
Abstract:The study sought to optimize the processing technology of purple potato chips in vacuum oil bath to obtain the best quality purple potato chips were obtained.Purple potato chips as the raw material were prepared by single color fixative citric acid treatment combined with a vacuum oil bath process.The effects of citric acid addition,oil bath temperature,and oil bath time on sensory evaluation,and of oil content,bittleness,and color difference of purple potato chips were studied.The comprehensive analyses showed that the addition of 2.0% citric acid,oil bath temperature of 90℃,oil bath time of 35 min were optimal to produce the best quality chips.
文章编号:202207022     中图分类号:    文献标志码:
基金项目:亳州学院食品加工技术学科团队(BYZXKTD201802);安徽高校自然科学研究项目(KJ2020A0767);安徽省大学生创新创业计划训练项目(201912926036);安徽省高校优秀青年人才支持计划项目(gxyq2020071);安徽省高校学科拔尖人才学术资助项目(gxbjZD2021087)
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