以新鲜的杏鲍菇为主要原料,采用感官分析、营养成分分析、色泽比较、理化分析等方法,研究了预处理工艺和真空油炸技术对脆片品质的影响.结果表明:采用漂烫、真空浸渍和冷冻的预处理方式得到的杏鲍菇脆片色泽亮、表面平整；样品真空浸渍后易溶性营养成分(还原糖、可溶性蛋白、游离氨基酸、脯氨酸、V86、Vc)损失小,色泽变化小；真空油炸最佳工艺条件为:真空度为0.09MPa,油炸温度为109℃,油炸时间15min.真空脱油最佳工艺条件为:离心转速500r/min,脱油时间6min.%Taking the fresh Pleurotus eryngii as a main material, using the means of sense organs assess, nutrient analysis, color comparison and Physico-chemical analysis, the effect of the pretreatment craftwork and vacuum frying technology on the quality of Pleurotus eryngii chip were studied. The results were as follows: using the pretreatment of blanching, vacuum impregnation and freezing, the Pleurotus eryngii chip had light color and compact temper rolling surface; after being vacuum impregnating, the dissolved nutrition components such as reducing sugar, soluble protein, free amino acid, proline, VB6 and VC had little loss and the color had little change; The best conditions of vacuum frying craft were vacuum degree 0-09MPa, frying temperature 109℃, frying time 15min. The best conditions of vacuum oil separating were centrifugal speed 50()r/min, oil separating time 6min.
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