摘要
对豌豆香酥豆生产工艺进行了优化试验,得出最佳工艺条件为:0.2%NaHSO3,浸泡时间12 h,油炸温度160℃。对香酥豆制作工艺流程进行了改进,加入冷冻环节,并选择冷油下锅的方法,改变了传统工艺中的热油下锅所造成的弊端。试验采取简单快捷、节能节资的生产工艺,对豌豆子粒直接进行加工,赋予了豌豆产品新的口感,生产出了一种新型休闲食品。
The optimized processing technique of aromatic pea was studied and the results from orthogonal design experiment showed that the consistency of soak was 0.2% HaHSO3 for 12 h and the centigrade of flying was 160℃. The product was sweet, colorful and crisp. For better nutrition, three parameters： the content of the moisture fried temperature and frozen time were experimented so that the best process conditions were mastered, which offened the basis of the processing technigue of fragrant, fragile and delicious fried broad bean .
出处
《安徽农业科学》
CAS
北大核心
2006年第15期3791-3792,3794,共3页
Journal of Anhui Agricultural Sciences
关键词
豌豆
香酥豆
生产技术
Pea
Aromatic core
Processing technique
