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1、※工藝技術(shù)食品科學(xué)2011,Vol.32,No.08167即食杏鮑菇片真空低溫脫水工藝裴斐1，王敏1，劉凌岱1，安辛欣1，趙立艷1，辛志宏1，方勇2，馬寧2，閆曉明3，程江華3，胡秋輝1,*(1.南京農(nóng)業(yè)大學(xué)食品科技學(xué)院，江蘇南京210095；2.南京財經(jīng)大學(xué)食品科學(xué)與工程學(xué)院，江蘇南京210046；3.安徽省農(nóng)業(yè)科學(xué)院農(nóng)產(chǎn)品加工研究所，安徽合肥230031)摘要：為得到產(chǎn)品品質(zhì)高、含油率低的即食杏鮑菇脆片生產(chǎn)工藝，選取杏鮑菇作為研究對象，研究杏鮑菇真空低溫脫水前預(yù)處理以及真空油炸溫度、時間和脫油時間對菇片含油率及產(chǎn)品品質(zhì)的影響，并得出即食杏鮑菇片的最優(yōu)真
2、空低溫脫水工藝。結(jié)果表明：當(dāng)1.5mm厚的杏鮑菇片經(jīng)80℃燙漂90s后，在料液比為1:15(g/mL)的15%麥芽糊精溶液中超聲輔助浸漬15min、60℃熱風(fēng)預(yù)干燥20min處理后80～90℃真空油炸10min，并旋轉(zhuǎn)脫油10min，其產(chǎn)品具有相對較低的含油率及較好的感官品質(zhì)。該工藝可制得的產(chǎn)品感官良好、含油率低，可在實際生產(chǎn)中應(yīng)用。關(guān)鍵詞：即食杏鮑菇片；真空低溫脫水；含油率；感官品質(zhì)；工藝條件OptimizationofProductionProcessforReady-to-eatPleurotuseryngiiChipsbyVacuumLow-tem
3、peratureDehydrationPEIFei1，WANGMin1，LIULing-dai1，ANXin-xin1，ZHAOLi-yan1，XINZhi-hong1，F(xiàn)ANGYong2，MANing2，YANXiao-ming3，CHENGJiang-hua3，HUQiu-hui1,*(1.CollegeofFoodScienceandTechnology,NanjingAgriculturalUniversity,Nanjing210095,China；2.CollegeofFoodScienceandEngineering,NanjingUnive
4、rsityofFinanceandEconomics,Nanjing210046,China；3.InstituteofAgro-foodScienceandTechnology,AnhuiAcademyofAgriculturalSciences,Hefei230031,China)Abstract：Inordertoestablishaproductionprocessofready-to-eatPleurotuseryngiichipswithhighsensoryqualityandlowoilcontentbyvacuumlow-temperat
5、uredehydration,operationparametersindippingwithaqueousmaltodextrinsolution,predrying,vacuumlow-temperaturedehydrationandvacuumrotarydeoillingwereoptimizedbasedonoilcontentandsensoryevaluation.Theresultsshowedthattheoptimalproductionprocessofready-to-eatPleurotuseryngiichipsconsist
6、edof90sblanchingof1.5mmthickPleurotuseryngiislicesat80℃,ultrasonic-assisteddippingin15-foldvolumeof15%aqueousmaltodextrinsolution,predryingfor20minunder60℃hotair,vacuumdeep-fryingat80－90℃for10minandrotarydeoillingfor10min,andthattheresultantproductexhibitedlowoilcontentandexcellen
7、tsensoryquality.Thisprocessprovedtobeapplicableforpracticalproduction.Keywords：ready-to-eatPleurotuseryngiichips；vacuumlow-temperaturedehydration；oilcontent；sensoryquality；technologicalcondition中圖分類號：TS255.36文獻(xiàn)標(biāo)識碼：A文章編號：1002-6630(2011)08-0167-05杏鮑菇又名刺芹側(cè)耳，是傘菌目側(cè)耳科側(cè)耳屬菌類[1]，食品加工技術(shù)[3-6
8、]，該技術(shù)主要以食用油為介質(zhì)，利用其肉質(zhì)肥厚、質(zhì)地脆嫩、味道鮮美，
