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頁籤選單縮合
題名 | 真空油炸全蛋脆片的製造條件探討及其品質評估=Investigation on the Processing Conditions of Vacuum-fried Whole Egg Chips and Quality Evaluation |
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作者姓名(中文) | 楊勝欽; 連庭瑤; 廖孟賢; | 書刊名 | 食品科學 |
卷期 | 26:6 1999.12[民88.12] |
頁次 | 頁552-563 |
分類號 | 463.7 |
關鍵詞 | 真空油炸; 全蛋脆片; 液體蛋; 反應曲面法; Vacuum frying; Whole egg chips; Liquid eggs; Response surface methodology; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要目的在於探討以真空油炸之方式製造休閒點心型全蛋脆片之可行性,以提高液體蛋的使用價值。將液體蛋黃及蛋白以 1:2 (W/W) 之比例混合,添加質地安定劑及調味料後,經加熱成膠,切片,再以真空油炸機進行油炸,即得全蛋點心跪片。實驗採用反應曲面法尋求適當的真空油炸條件。結果顯示全蛋脆片的水分含量、明亮度,紅色度及黃色度,以及官能品評之色澤、風味及瞧度等,均與油炸溫度有顯著性 (p<0.05) 之相關,最適真空油炸條件為真空度 700 mmHg,油炸溫度 106℃,油炸時間 27 min。依此油炸條件所得全蛋脆片的水分含量為 3.9%,油脂含量為 42.3%。全蛋脆片經充氮包裝後,於常溫下貯存 8 週,其品質變化及宮能品評之結果顯示真空油炸全蛋之貯存品質仍可接受。 |
英文摘要 | The purpose of this experiment was to investigate the feasibility of making snack type whole egg chips using vacuum frying so that the utilization of liquid egg yolk and white could be increased. Liquid egg yolk and egg white were mixed at a 1:2 ratio (W/W) and added with textural stabilizers and flavorings. The mixture was heat coagulated, sliced, and vacuum fried to produce whole egg chips. Response surface methodology was employed to obtain the optimum vacuum frying conditions. Results showed that the moisture content, Hunter's L, a, and b values and sensory color, flavor and crispiness of the whole egg chips significantly (p<0.05) correlated with the frying temperature. Optimum vacuum frying conditions were 700 mmHg of vacuum, a frying temperature of 106 ℃ and 27 rain of frying time. Under these conditions, the moisture content of the whole egg chips was 3.9 % and the fat content was 42.3 %. After packaging with nitrogen and storage at room temperature for 8 weeks, the quality of the whole egg chips remained acceptable as shown by the results of analytical determination and sensory evaluation. |
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