山野菜真空油炸技术研究
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摘要
长白山区山山野菜资源十分丰富,其特点是无污染、无农药、化肥残留营养价值丰富,但目前山野菜加工产品形式单一,加工方式落后,产品附加值低。以山野菜为原料采用食品加工新技术-真空油炸研制真空油炸产品,必将会为我省山野菜资源的利用开辟新的领域,从而带来可观的经济效益,带动地方经济的发展。本研究选用长白山区四种具有代表性的山野菜为原料进行真空油炸技术研究。确定四种具有代表性的山野菜真空油炸工艺参数,并对真空油炸山野菜质量控制进行较为深入的分析,对山野菜油炸过程中的危害(HA)进行分析,为将来实现大规模工业化生产奠定了坚实的基础和理论依据。试验确定四种山野菜的真空油炸工艺参数如下:
1.真空油炸蕨菜工艺参数:油炸温度T=95℃,装料量=1.75kg/筐,油炸时间t=25min,离心转速n=450r/min,脱油t时间=8分钟。
2.真空油炸山芹菜工艺参数:油炸温度T=95℃,装料量=1.5kg/筐、油炸时间=20min离心转速n=450r/min,脱油时间t=8min
3.真空油炸轮叶党参工艺参数:油炸温度T=105℃,装料量=2.5kg/筐、油炸时间t=25min,离心转速n=550r/min,脱油时间t=8min
4.真空油炸美味牛肝菌工艺参数:油炸温度T=105℃,装料量=2.0g/筐、油炸时间=25min离心转速n=550r/min,脱油时间t=11min。
5.结合实践分析山野菜真空油炸工艺流程,确定其关键控制点,有原料质量控制点、预处理控制点、真空油炸控制点、真空脱油控制点。
The wild vegetable which grows in Chang Bai Mountain is abundant. It is free from population without agrochemical or fertilizer remaining and is rich in nourishment. Currently, as far as wild vegetable concerned, the problem is that technique of vegetable is outdated and the production is single. Taking the wild vegetables as the raw material adopts the advanced processing technique vacuum deep-frying. The production and the technique will develop the new realm for the exploitation of my province countryside vegetables resources necessarily, thus bringing considerable economic performance, arousing the development of the economy . In this research ,choosing four kinds of wild vegetable which has the representative of Mountain Changbai to carry on the vacuum deep-frying technique. Through this experiment ,we get the vacuum deep-frying parameter.then we study the technique course and analyse the hazard analysis critical contral point(HACCP). All above will direct the processing of vacuum deep-frying. The result of this experiment as follows:1. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, tle loading is 1.75 kg, oil temperature is 95℃, centrifugal separating rate is 450r/min, separating time is 8 min.2. Pteridium aguilinum experiment parameter: deep-frying time is 20 minutes, the loading is 1.5 kg, oil temperature is 95℃, centrifugal separating rate is 450r/min, separating time is 8 min.3. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, the loading is 2.5 kg, oil temperature is 105℃, centrifugal separating rate is 550r/min, separating time is 8 min.4. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, the loading is 2.0 kg, oil temperature is 105℃, centrifugal separating rate is 550r/min, separating time is 11 min.5. The control points of HACCP in the course of wild vegetable deep-frying are material quality control point, pretreatment control point, vacuum deep-frying control point and oil separating control point.
1.真空油炸蕨菜工艺参数:油炸温度T=95℃,装料量=1.75kg/筐,油炸时间t=25min,离心转速n=450r/min,脱油t时间=8分钟。
2.真空油炸山芹菜工艺参数:油炸温度T=95℃,装料量=1.5kg/筐、油炸时间=20min离心转速n=450r/min,脱油时间t=8min
3.真空油炸轮叶党参工艺参数:油炸温度T=105℃,装料量=2.5kg/筐、油炸时间t=25min,离心转速n=550r/min,脱油时间t=8min
4.真空油炸美味牛肝菌工艺参数:油炸温度T=105℃,装料量=2.0g/筐、油炸时间=25min离心转速n=550r/min,脱油时间t=11min。
5.结合实践分析山野菜真空油炸工艺流程,确定其关键控制点,有原料质量控制点、预处理控制点、真空油炸控制点、真空脱油控制点。
The wild vegetable which grows in Chang Bai Mountain is abundant. It is free from population without agrochemical or fertilizer remaining and is rich in nourishment. Currently, as far as wild vegetable concerned, the problem is that technique of vegetable is outdated and the production is single. Taking the wild vegetables as the raw material adopts the advanced processing technique vacuum deep-frying. The production and the technique will develop the new realm for the exploitation of my province countryside vegetables resources necessarily, thus bringing considerable economic performance, arousing the development of the economy . In this research ,choosing four kinds of wild vegetable which has the representative of Mountain Changbai to carry on the vacuum deep-frying technique. Through this experiment ,we get the vacuum deep-frying parameter.then we study the technique course and analyse the hazard analysis critical contral point(HACCP). All above will direct the processing of vacuum deep-frying. The result of this experiment as follows:1. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, tle loading is 1.75 kg, oil temperature is 95℃, centrifugal separating rate is 450r/min, separating time is 8 min.2. Pteridium aguilinum experiment parameter: deep-frying time is 20 minutes, the loading is 1.5 kg, oil temperature is 95℃, centrifugal separating rate is 450r/min, separating time is 8 min.3. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, the loading is 2.5 kg, oil temperature is 105℃, centrifugal separating rate is 550r/min, separating time is 8 min.4. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, the loading is 2.0 kg, oil temperature is 105℃, centrifugal separating rate is 550r/min, separating time is 11 min.5. The control points of HACCP in the course of wild vegetable deep-frying are material quality control point, pretreatment control point, vacuum deep-frying control point and oil separating control point.
引文
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[32] 陈淑梅,陈明月.真空油炸脱油机设计[J],1995,1:24—27
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[36] Ashkhenazi, N. Mizrahi, sh. Heat and transfer in frying. Engineering in foods 1(1984)23-27
[37] Gamble, M. H. and Rice, P. Effect of pre—fry drying on oil uptake and distribution in potato crisp manufacture, International Jounal of Food Science and technology, 22(1989) 535—549
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[42] Susanne Albert, Gauri S. Mittal, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product, Food research international 33(2002)445-457
[43] Shiy—liang Shyu, Effect of vacuum frying on the oxidative stability ofoils, Journal of American oil chemistry society, 10(1998) 1393—13988
[44] 刘勤生,蔡振群,果蔬脆片生产中冷冻及油炸条件对脆片质量的影响[J],食品科学,1998,19:19—23.
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[48] 韦玉芳,梁敏等,新型黄豆芽脆条的研制,食品工业与科技[J],2002,7:51—52
[49] 姜松,油炸紫菜鱼丸加工工艺及设备的开发,渔业现代化[J],1997,6:23—26
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[51] 周汉林,果蔬脆片连续真空油炸设备[J],广东农机,1996,1:23—24
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[2] 董然,李广臣等,长白山野菜,科学出版社,1997,13—21
[3] 杨录萍 原帅兵等,长白山野菜的开发与推广,中国种业,2004,9:34—35
[4] 严贤春,野果野菜野菌加工利用,中国农业出版社,1991,21—31
[5] 孙永衍,王凤山,食用山产品采集与加工,黑龙江科学技术出版社,1988
[6] 张晋陆,野生蕨菜系列产品的加工,适用市场技术,1998,10:13—14
[7] 李国泰,长白山野菜资源的特点,中国林副特产,2003,3:52—54
[8] 丁云花,具有开发价值的蔬菜野生资源,蔬菜,1997,5:12
[9] 陆宁等,工业化蕨菜加工技术,保鲜与加工,2002,2:22—23
[10] 高杨,王勇,山野菜的加工利用,中国食物与营养,2004,9:24—25
[11] 阎明珍,张朝亮,吉林美味牛肝菌分布及生态习性的初步研究,吉林林学院学报,1996,4:244—246
[12] 朴奎善,韩春姬,轮叶党参营养成分的研究,中国野生植物资源,1998,4:28—30
[13] 徐跃兴,野生蕨菜人工驯化栽培技术总结,闽北农业科技,2004,1:13—14
[14] 刘开华,马俊义,蕨菜速冻前预处理工艺的实验研究,食品科技,2004,3:61—63
[15] 许安邦,朱蓓薇,山芹菜罐头生产技术初探,食品工业科技,1993,3:36—38
[16] 王建中等,新型油炸膨化方便面生产工艺的试验研究[J],食品工业,1996,1:31—33
[17] 张炳文,郝真红等,低温真空油炸技术综述[J],粮油食品科技,1997,(5):10—15
[18] 周汉林,果蔬脆片连续真空油炸设备[J],广东农机,1996,1:23—24
[19] 谢麦香,赵粉莲,真空低温油炸脆枣加工技术研究[J],山西食品工业,2000,2:41—42
[20] R. M. Costa, F. A. R Oliveira, Modeling the kinetics of water loss during potato frying with a compartmental dynamic model, Journal of food engineering 41(1999) 177—185
[21] 张炳文,郝真红,利用低温真空油炸技术研发酥脆枣产品[J],现代科技,2002,,10:12—14
[22] 马力,张国栋,真空油炸改善牛肉干品质的研究[J],肉类研究,2003,4:12—14
[23] 刘丹雄,油炸马铃薯片加工工艺研究[J],建轻纺信息,1996,2:2—7
[24] 陈长清,低温油炸方便食品加工设备的新突破,包装与食品机械,2004,1:50—52
[25] 1994高福成,现代食品工程高新技术,中国轻工业出版社,1997,165—175
[26] 王建中等,新型油炸膨化方便面生产工艺的试验研究[J],食品工业,1996,1:31—33
[27] 许牡丹,杨芙莲,真空油炸土豆片的主要工艺条件的研究[J],西北轻工业学院学报,1996,1: 93—98
[28] 郑晓,钟沈江,回油式真空油炸脱油机的设计[J],食品工业,1999,4:22—28
[29] 夏德昭,罗庆丰,双锅交替式真空油炸机的设计[J],粮油加工与食品机械,2000,3:18—20
[30] 石小琼 邓金星等,子芋真空油炸最佳工艺研究[J],中国粮油学报,2001,4:54—59
[31] 罗庆丰 夏德昭,降低真空油炸果蔬脆片合油率的探讨[J],农机与食品机械,1998,4:6—8
[32] 陈淑梅,陈明月.真空油炸脱油机设计[J],1995,1:24—27
[33] M Rayner, V Ciolfi, Development and application of soyprotein films to reduce fat intake in deep—fried foods, Journal of the science of food and agriculture 80(2000) 777—782
[34] Wu, Y., Rhim, J. W, Moisture loss and lipid oxidation for precooked beef patties in edible coatings and films. Journal of Food Science, 65(2000) 300—304
[35] Bates RP and Wu Lc, protein quality of soy protein lipid and derived fractions, Journal of Food Science, 40(1994) 425-426
[36] Ashkhenazi, N. Mizrahi, sh. Heat and transfer in frying. Engineering in foods 1(1984)23-27
[37] Gamble, M. H. and Rice, P. Effect of pre—fry drying on oil uptake and distribution in potato crisp manufacture, International Jounal of Food Science and technology, 22(1989) 535—549
[38] Gamble, M. H. and Rice, P. Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record UK tubers. International Journal of food science and technonlogy, 22(1987) 233—24
[39] Keller, C.,Escher, F. Heat and mass transfer during deep fat frying of potato products. Poster presented at the fifth international congress on engineering and food...cologne, germany
[40] M. K. Krokida. Water loss and oil uptake as a function of frying time. Journal of food engineering 44(2000) 39-46
[41] Harish Kumar Sharma, Carboxymethyl cellulose as additive for oil reduction in deepfat fried paneer. International Journal of dairy technology 52(1999) 92-94
[42] Susanne Albert, Gauri S. Mittal, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product, Food research international 33(2002)445-457
[43] Shiy—liang Shyu, Effect of vacuum frying on the oxidative stability ofoils, Journal of American oil chemistry society, 10(1998) 1393—13988
[44] 刘勤生,蔡振群,果蔬脆片生产中冷冻及油炸条件对脆片质量的影响[J],食品科学,1998,19:19—23.
[45] 刘艳等,苹果脆片的研制和生产[J],食品工业科技,1998,3:56-57
[46] 张铭铎、方纪安等,膨化果蔬脆片生产技术,食品研究与开发[J],1999,3:27—29
[47] 娄永江,黄键豪,低温真空油炸龙头鱼脆条研究[J],食品工业科技,2001,22:26—29.
[48] 韦玉芳,梁敏等,新型黄豆芽脆条的研制,食品工业与科技[J],2002,7:51—52
[49] 姜松,油炸紫菜鱼丸加工工艺及设备的开发,渔业现代化[J],1997,6:23—26
[50] 高建华,梁宇,真空油炸甘暮脆片的研究[J],食品工业科技,1999,20:30—33.
[51] 周汉林,果蔬脆片连续真空油炸设备[J],广东农机,1996,1:23—24
[52] 范柳萍,邵爱芳,胡萝卜脆片真空油炸脱水工艺的优化[J],无锡轻工大学学报,2004,1:40—44
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