【摘要】 以脆熟全红期灰枣为原料，探究真空低温油炸脆枣的最佳生产工艺。通过油炸时间、油炸温度、真空度和脱油时间4个单因素试验筛选工艺条件，以含油量和感官评分为考察指标，在单因素试验的基础上通过响应面试验优化真空低温油炸脆枣的工艺条件。试验结果表明，最佳工艺条件为油炸时间40 min、油炸温度115℃、真空度0.08 MPa、脱油时间4 min。通过工艺优化条件油炸的脆枣，含油量为（16.23±0.18）%，感官评分88.7，油炸脆枣具有烘焙的油脂香，同时极大程度保留了鲜枣果本身的清新酸感且无明显苦味。更多还原

【Abstract】 The optimal conditions of vacuum low-temperature frying for the production of crispy dates was investigated with ripe whole red-phase gray dates as the raw material. The frying conditions were selected by single factor tests of frying time,frying temperature,vacuum degree,and de-oiling time. Response surface methodology was employed to optimize the conditions on the basis of single factor tests with oil content and sensory score as the indexes. The conditions were optimized as frying at 115 ℃ and the vacuum degree of 0.08 MPa for 40 min,and de-oiling for 4 min. The crispy dates produced under the optimal conditions had the oil content of(16.23±0.18)% and the sensory score of 88.7. Deep-fried crispy dates have a roasted fatty flavor,while retaining the freshness and acidity of the fresh fruit without noticeable bitterness.更多还原