【作者】 张荣军；

【导师】 文连奎；

【作者基本信息】 吉林农业大学 ， 食品科学， 2005， 硕士

【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。更多还原

【Abstract】 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 Currently, as far as wild vegetable concerned, the problem is that technique of vegetable is outdated and the production is single.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.更多还原