FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (8): 167-171.doi: 10.7506/spkx1002-6630-201108038

• Processing Technology • Previous Articles     Next Articles

Optimization of Production Process for Ready-to-eat Pleurotus eryngii Chips by Vacuum Low-temperature Dehydration

PEI Fei1，WANG Min1，LIU Ling-dai1，AN Xin-xin1，ZHAO Li-yan1，XIN Zhi-hong1，FANG Yong2， MA Ning2，YAN Xiao-ming3，CHENG Jiang-hua3，HU Qiu-hui1,*   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China； 2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China； 3. Institute of Agro-food Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China
  • Online:2011-04-25 Published:2011-04-12

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Abstract: In order to establish a production process of ready-to-eat Pleurotus eryngii chips with high sensory quality and low oil content by vacuum low-temperature dehydration, operation parameters in dipping with aqueous maltodextrin solution, predrying, vacuum low-temperature dehydration and vacuum rotary deoilling were optimized based on oil content and sensory evaluation. The results showed that the optimal production process of ready-to-eat Pleurotus eryngii chips consisted of 90 s blanching of 1.5 mm thick Pleurotus eryngii slices at 80 ℃, ultrasonic-assisted dipping in 15-fold volume of 15% aqueous maltodextrin solution, predrying for 20 min under 60 ℃ hot air, vacuum deep-frying at 80－90 ℃ for 10 min and rotary deoilling for 10 min, and that the resultant product exhibited low oil content and excellent sensory quality. This process proved to be applicable for practical production.

Key words: ready-to-eat Pleurotus eryngii chips, vacuum low-temperature dehydration, oil content, sensory quality, technological condition

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