A Study on Vacuum Fried Pleurotus eryngii Chips and Optimization Technology
Abstract: This paper studied the effect of frying oil temperature, frying time and vacuum degree on the quality of the Pleurotus eryngii Chips. Experimental study found that frying temperature and frying time had a significant effect on color value, oil content and moisture content of Pleurotus eryngii. The higher the oil temperature is, the lower the color value and the water content are and the higher the oil content is. There was no significantly effect of vacuum degree on color value and oil content of mushroom, but significantly effect on oil content. The higher the vacuum degree, the faster the drying rate. Response surface has got the optimal conditions of vacuum frying: temper-ature 87.71˚C, time 12.79 min, vacuum degree 0.92 MPa.
文章引用: 马征祥 , 王文亮 , 弓志青 , 王延圣 , 崔文甲 , 贾凤娟 (2016) 杏鲍菇脆片真空油炸工艺研究及优化。 食品与营养科学， 5， 114-127. doi: 10.12677/HJFNS.2016.53015
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