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《Modern Agricultural Science and Technology》 2017-23
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Research on Key Technology of Low Temperature Vacuum Frying of Okra Pods

ZHANG Hong-lei;LIU Meng-xia;YU Jian;WANG Hai-yin;MAO Xi-bei;FENG Xiao-xia;Xi′an Agricultural Science Research Institute of Shaanxi Province;Xi′an Agricultural Technology Extension Center;Jinghe New City Agricultural Development Co.,Ltd.of Xixian New Area;  
Okra is rich in nutritive value.As a new type of health care vegetable,okra has been cultivated in some provinces and cities in China.However,the development of okra industry has been restricted due to its inconvenience of fresh mucus and intolerance of storage and transportation.Studies found that low temperature vacuum frying process can well overcome the shortcomings of okra.In this study,the optimum conditions for the low temperature frying of okra by the single factor analysis and orthogonal experiment were as following :bleaching temperature 98 ℃,blanching time1 min,frying temperature 90 ℃,frying time 170 min.According to the conditions,the okra production showed natural color,crisp taste,physical,chemical and health indicators in line with food hygiene standards,with aluminum-plastic packaging nitrogen at room temperature shelf life of up to 12 months.
【CateGory Index】: TS255.5
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