【摘要】 以水分质量分数、脂肪质量分数、脆度、L值、a值和b值为指标,研究了不同浓度氯化钠溶液浸泡处理对微波辅助真空油炸和真空油炸杏鲍菇干燥效率以及产品品质的影响。实验表明,微波辅助真空油炸比真空油炸得到的产品含油率更低,脆度更好,色泽也较理想,而氯化钠溶液浓度的增加主要是能够更好地降低含油率,得到更加健康的油炸食品。更多还原

【Abstract】 The water content,oil content,crispness,the values of L,a and b were used as indexes to study the effect of Na Cl soaking treatment at different concentrations on the drying efficiency and quality of the Pleurotus eryngii using microwave-assisted vacuum frying and vacuum frying in this study. The results showed that the product using microwave-assisted vacuum frying had a lower oil content,a better crispness and a desirable color as compared to that using vacuum frying. Moreover,higher Na Cl concentration significantly reduced the oil content,which helps to get the healthier frying food.更多还原