Objective This study aimed to optimize the vacuum low-temperature frying process for Ziziphus jujuba cv. Junzao slices, with the goal of developing a convenient ready-to-eat product featuring crisp texture, harmonious aroma profile of jujube and frying oil, and moderate hardness.
Methods Four key processing parameters, namely slice thickness, vacuum frying time, frying temperature, and vacuum degree, were selected as independent variables. The response surface methodology (RSM) was employed to optimize the vacuum low-temperature frying process of Junzao slices.
Results The optimal processing parameters were determined as follows: frying time of 20 min, frying temperature of 100 ℃, vacuum degree of 0.08 MPa, and slice thickness of 3 mm.
Conclusion After vacuum low-temperature frying under the optimized parameters, the jujube slices exhibited better sensory properties, aroma coordination, oil content, and texture, which were more in line with consumer expectations.
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