摘要
研究了2种预处理工艺结合真空油炸对毛豆水分质量分数、脂肪质量分数和色差的影响.结果表明,与冷冻预处理和直接油炸(对照)相比,预干燥可以有效地降低毛豆的脂肪质量分数,且没有显著性地影响毛豆的色泽(P>0.05).随着前期热风预干燥时间的延长,真空油炸后毛豆的水分与脂肪质量分数逐渐减小,毛豆油炸干燥速度逐渐降低;另一方面,随着真空油炸时间的延长,毛豆自由水分逐渐减少,其后期干燥速率也逐渐降低.
Effects of two pretreatment, combined with vacuum frying on the moisture content, fat content and color value of fried green soy bean were studied. The results showed that pretreatment of hot air drying could reduce the fat content of green soybean, while there were no significant effects on the color value(P>0.05), comparing with the other pretreatment. The moisture and fat content, as well as drying rate decreased with increasing hot air drying time. On the other hand, free moisture and post-drying rate decreased with the increase of vacuum frying time [Statistic analysis showed that hot air drying time and frying time significantly affected the L, a and b value of green soy bean during combined vacuum frying(P<0.01)].
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第2期30-33,37,共5页
Journal of Food Science and Biotechnology
基金
江苏省自然科学基金项目(BK2004017)资助课题.
