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投稿时间：2022-12-16
投稿时间：2022-12-16
中文摘要: 为研究渗透脱水预处理对辣椒脆片品质的影响，以湖南大红椒为原料，将辣椒渗透处理后真空油炸，研究渗透时间、料液比、渗透液含盐率等因素对辣椒脆片感官品质、色泽、含油率和脆度的影响。结果表明，辣椒脆片最佳工艺条件为渗透液含盐率6%、料液比1∶12（g/g）、渗透时间10 h、真空油炸温度90 ℃、油炸时间20 min、脱油时间10 min。由此方法加工得到的辣椒脆片色泽均匀，表面完整，咸甜适中，口感清爽而不油腻，其含油率、脆度及感官评分分别为6.67%、1 119.40 g、85.60。
Abstract:This paper studied the effect of osmotic dehydration on the quality of pepper chips.With Hunan red peppers as research subject and by vacuum frying after osmotic dehydration，the effects of osmotic dehydration time，solid-liquid ratio and salt concentration of osmotic solution on the sensory quality，colour，oil content and crispness of the pepper chips were investigated. The results revealed that the optimal process conditions were as follows：salt concentration of osmotic solution 6%，material-liquid ratio 1∶12（g/g），osmotic dehydration time 10 h，vacuum frying temperature 90 ℃，frying time 20 min and deoiling time 10 min. The pepper chips obtained by this method were uniform in colour and moderately salty and sweet. They also had a refreshing and non-greasy taste as well as an unbroken surface.The oil content，crispness and sensory quality of pepper chips under above-mentioned condition were 6.67%，1 119.40 g and 85.60.
文章编号：202409008 中图分类号： 文献标志码：
基金项目:湖南省重点研发计划项目（2016NK2113）
| 作者 | 单位 |
| 黄亚琴1，廖明系2，李清明1，2*，周熠2，潘宇浩1，孔艳秋1，王锋1，苏小军1 | 1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.湖南省辣椒精深加工工程技术研究中心，湖南长沙 410128 |
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