| 油炸蚕豆工艺研究 |
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| 引用本文： | 高建华,蔡雅图,宁正祥.油炸蚕豆工艺研究[J].现代食品科技,1997(2). |
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| 作者姓名： | 高建华 蔡雅图 宁正祥 |
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| 作者单位： | 华南理工大学食品工程系!广州510641 |
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| 摘 要： | 本研究通过对蚕豆油炸加工工艺中蚕豆水分含量、糊化温度、油炸温度及时间、淀粉老化度等参数的探讨，为制作香脆可口的油炸蚕豆加工工艺提供依据．
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| 关 键 词： | 蚕豆 糊化 油炸 |
Study on the processing technique of oil-fried broad beans |
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| Gao Jianhua et al.Study on the processing technique of oil-fried broad beans[J].Modern Food Science & Technology,1997(2). |
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| Authors: | Gao Jianhua |
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| Affiliation: | Gao Jianhua et al |
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| Abstract: | The thes of water coniwt, dextrininzing temperafore, frying temperature and time, and starchaging were investigated during broad bean oil-frying processing. The testing results provided important processingparamaters for improvemen of the taste and flavor of fried broad beans. |
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| Keywords: | broad bean dextrinization oil-frying |
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