摘要
为降低真空油炸金针菇的含油率,本试验以金针菇为原料,以油炸温度、油炸时间、涂膜液种类和浓度进行单因素和正交试验,优化低含油率真空油炸金针菇的加工工艺。结果表明,最佳工艺为油炸温度90℃、油炸时间100 min、涂膜液为浓度1.3%的羧甲基纤维素钠。该工艺所得真空油炸金针菇色泽金黄,口感酥脆,含油率低,品质更好。
In order to reduce the oil content of vacuum fried Flammulina velutipes,this experiment took F.velutipes as raw material,and carried out single factor and orthogonal experiments with frying temperature,frying time,coating liquid type and concentration.The results showed that the best processing technology of vacuum-fried F.velutipes with low oil content was frying temperature of 90℃,frying time of 100 min,coating liquid concentration of 1.3%CMC-Na.The vacuum-fried F.velutipes after this processing had yellow-golden color,crisp taste,low oil content and better quality.
作者
弓志青
王雪玲
孔令宝
王文亮
GONG Zhiqing;WANG Xueling;KONG Lingbao;WANG Wenliang(Institute of Agricultural Products Processing and Nutrition,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Dongying Hekou Animal Husbandry Development Service Center,Dongying 257200,China;Zoucheng Zouwang Edible Fungi Co.,Ltd,Zoucheng 273500,China)
出处
《中国果菜》
2023年第3期14-17,30,共5页
China Fruit & Vegetable
基金
山东省农科院(邹城)食药用菌产业技术研究院产学研合作项目:高品质真空油炸金针菇开发关键技术研究
山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-09)
山东省科技特派员计划项目(2020KJTPY059)。
关键词
金针菇
真空油炸
可食性膜
低含油量
F.velutipes
vacuum frying
edible film
low oil content
作者简介
第一作者:弓志青(1976—),女,副研究员,博士,主要从事果蔬加工方面的研究工作;通信作者:王文亮(1980—),男,研究员,硕士,主要从事食用菌加工方面的研究工作。
