摘要
[目的]研究裹衣油炸蚕豆加工工艺。[方法]以青海12号蚕豆为原料,分析不同预处理方式、油炸温度、油炸时间及裹衣原料对裹衣油炸蚕豆品质的影响。[结果]经过发芽预处理,油炸温度为180℃、油炸时间为5 min,选用糯米粉为裹衣原料加工的裹衣油炸蚕豆,品质好、口感佳。[结论]该研究优化了裹衣油炸蚕豆加工工艺。
[Objective] To study the processing technology of coated-powder fried broad bean.[Method]Qinghai 12 broad bean was used.Effects of different pretreatment,fried temperature and time,coated-powder material on quality of coated-powder fried broad bean were analyzed.[Result] After processing of sprouting pretreatment,fried 5 min in 180℃ and using glutinous rice flour as coated-powder material,the coated-powder fried broad bean was well and delicious.[Conclusion] The processing technology of coated-powder fried broad bean was optimized.
出处
《安徽农业科学》
CAS
北大核心
2011年第4期2312-2313,2316,共3页
Journal of Anhui Agricultural Sciences
基金
企业技术创新资金项目(2007-J-Q46)
关键词
预处理
油炸
蚕豆
加工工艺
Pretreatment
Fried
Broad bean
Processing
