食品与机械2025，Vol.41Issue(2)：189-196,8.DOI:10.13652/j.spjx.1003.5788.2024.80511
真空油炸香菇脆片烫漂和浸渍工艺优化
Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy
摘要
Abstract
[Objective]This study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum-fried Lentinus edodes.[Methods]Using fresh L.edodes as the material,the effects of blanching time and soaking process conditions on the quality characteristics of vacuum-fried L.edodes crispy were investigated.Oil content,moisture content,brittleness,sensory perception and color difference used as the evaluating indicators.[Results]The optimal pretreatment conditions for L.edodes crispy were as followed:5 mm thick L.edodes slices were blanched in boiling water for 90 seconds.Then,the L.edodes slices were immersed in three times of soaking solution at room temperature for 3.7 hours.The soaking solution consisted of 1%salt,14.7%maltodextrin,and 49.0%maltose syrup.After vacuum frying,L.edodes crispy with excellent appearance,texture,flavor,and taste can be obtained.Its oil content,moisture content and brittleness were 6.57%,2.36%and 718 g,respectively.Scanning electron microscopy observation showed that L.edodes crispy had a porous structure inside.[Conclusion]Blanching and soaking have a significant impact on the quality of vacuum-fried L.edodes crispy.A suitable pre-treatment process helps to prepare low oil and high quality L.edodes crispy products.关键词
真空油炸/香菇/脆片/烫漂/浸渍Key words
vacuum frying/Lentinus edodes/crispy slices/blanching/soaking引用本文复制引用
赵之越,廖梦雨,聂远洋,李波,李伟鹏,周高丽..真空油炸香菇脆片烫漂和浸渍工艺优化[J].食品与机械,2025,41(2):189-196,8.基金项目
中原科技创新领军人才项目(编号:224200510019) （编号:224200510019）
