安徽农业科学2017，Vol.45Issue(32)：81-83,3.
正交试验优化真空低温油炸藕片加工工艺
Orthogonal Test to Optimize Vacuum Low-temperature Frying Lotus Root Crisp Processing Technology
摘要
Abstract
[Objective] The processing technology of vacuum low-temperature frying lotus root slices was studied to offer the reference for the research of the lotus root deep processing.[Method] The process craft of vacuum low-temperature frying lotus root were optimized by using orthogonal analysis and response surface analysis.[Result]Then the optimum craft were obtained as follow:The lotus root were cut into slices with the thickness of 3 mm,and were fried for 40 min under 90 ℃.The sensory score for obtained slices was 92 with oil content of 10.8％.[Conclusion] The proposed processing craft could be further applied to the deep processing of lotus root slices.关键词
藕片/真空低温油炸/正交试验/感官评分/含油量Key words
Louts root crisp/Vacuum low-temperature frying/Orthogonal test/Sensory evaluation/Oil content分类
轻工纺织引用本文复制引用
吴翔,尤逢惠,汪德尚,伍玉菡,葛自兵,杨松,陈敏..正交试验优化真空低温油炸藕片加工工艺[J].安徽农业科学,2017,45(32):81-83,3.基金项目
安徽省科技重大专项计划项目(15czz03097). （15czz03097）
