食品科学 ›› 2007, Vol. 28 ›› Issue (9): 154-157.
• 工艺技术 • 上一篇 下一篇
李洁, 王清章, 谭正林, 李纬
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LI Jie, WANG Qing-Zhang, TAN Zheng-Lin, LI Wei
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摘要: 本实验研究了乳酸发酵对油炸藕片质量的影响。结果表明:乳酸发酵可有效降低鲜藕中还原糖含量;对于还原糖含量较高者(>0.4%),发酵6h可以使炸片获得最佳色泽;对于还原糖含量较低者(<0.4%),乳酸发酵对色泽改善意义不大。乳酸发酵可以使油炸藕片综合质量提高。
关键词: 油炸藕片, 乳酸发酵, 还原糖, 色泽, 综合质量
Abstract: Effects of lactic fermentation on fried lotus root chips were studied.According to the results,lactic fermentation can reduce reductive sugar in fresh lotus root.Fresh lotus root with high content of reductive sugar(>0.4%)can adopt the optimum color after 6 h fermentation.With low content of reductive sugar(<0.4%),lactic fermentation cannot ameliorate the color greatly,but can improve the comprehensive quality of fried lotus root chips.
Key words: fried lotus root chips, lactic fermentation, reductive sugar, color, general quality
李洁, 王清章, 谭正林, 李纬. 乳酸发酵对油炸藕片质量的影响[J]. 食品科学, 2007, 28(9): 154-157.
LI Jie, WANG Qing-Zhang, TAN Zheng-Lin, LI Wei. Effects of Lactic Fermentation on Fried Lotus Root Chips[J]. FOOD SCIENCE, 2007, 28(9): 154-157.
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