热烫对真空油炸豌豆品质的影响

Research the Effect of Blanching on the Quality of Vacuum Fried Peas

DOI：10.3969/j.issn.1673-1689.2013.04.007

中文关键词: 豌豆 真空油炸 热烫

英文关键词: peas vacuum fried blanching

基金项目:国家863计划重点项目(2011AA100802)

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中文摘要:

研究了热烫条件对真空油炸豌豆品质的影响,实验结果表明:最佳的热烫温度是95℃。热烫时间影响豌豆的色泽、松脆性、含水率、含油率、维生素C和叶绿素的质量分数。综合比较发现:热烫2 min,总体可接受性最好,而且真空油炸豌豆的含水率、含油率很低;超过2 min,含油率、含水率降低不是很明显,而且维生素C、叶绿素质量分数迅速降低。

英文摘要:

Blanching conditions on the vacuum fried peas were researched in this paper.The results showed that the optimum temperature of blanching was 95 ℃.The blanching time affected the color,the crispness,the content of moisture,oil,Vitamin C and chlorophyll of the peas.The overall consideration showed that when the peas blanched 2 min,not only the vacuum fried peas had the best acceptability,but also had very low content of moisture and oil.When the blanching time was more than 2 min,the content of oil and moisture didn’t reduce obviously,while the content of Vitamin C and chlorophyll reduced quickly.

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