摘要
以白骨壤果实为主要原料,以白砂糖、食盐、五香粉、辣椒粉、蛋清为辅料,探讨即食香脆白骨壤果实的加工工艺,通过单因素试验和正交试验,确定最佳工艺条件及配方。试验结果表明:白骨壤果实与水的比例为1∶2,白骨壤果实浸泡时间为24h,腌制时间为30min,烘干温度和时间分别为70℃、30min,油炸温度和时间分别为低温油炸130℃、70s,高温油炸160℃、25s,裹上蛋清和面粉后油炸150℃、30s。白砂糖25%、精盐5%、五香粉0.5%、辣椒粉10%,研制出的即食香脆白骨壤果实呈现金黄色,口感酥脆,具有特殊风味。
The processing technology of instant crispy Avicennia marina fruit is studied with Avicennia marinafruit as the main material and white granulated sugar,salt,five-spice powder,chili powder,egg white as the auxiliary materials.The optimum technological conditions and formula are determined by single factor test and orthogonal test.The experimental results show that the ratio of Avicennia marinafruit and water is 1∶2,the soaking time of Avicennia marina fruit is 24 h,the curing time is 30 min,the drying temperature and time is 70℃,30 min,frying temperature and time is low temperature frying of 130℃,70 s,high temperature frying of 160℃,25 s,frying at 150℃for 30 safter being wrapped with egg white and flour.When white granulated sugar is 25%,refined salt is 5%,five-spice powder is 0.5%,chili powder is 10%,the instant crispy Avicennia marinafruit is golden yellow,crispy and has a special flavor.
作者
吴文龙
陈云云
吴昇宇
杨志娟
WU Wen-long;CHEN Yun-yun;WU Sheng-yu;YANG Zhi-juan(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;School of Finance,Guangdong University of Finance and Economics,Guangzhou 510320,China)
出处
《中国调味品》
CAS
北大核心
2020年第9期99-104,共6页
China Condiment
关键词
白骨壤果实
腌制
油炸
烘干
正交试验
Avicennia marinafruit
pickling
frying
drying
orthogonal test
