| 咸酥花生加工中的浸渍工艺研究 |
| |
| 引用本文： | 陈团伟,康彬彬,刘龙燕,陈绍军,林河通.咸酥花生加工中的浸渍工艺研究[J].包装与食品机械,2010,28(4):1-5. |
| |
| 作者姓名： | 陈团伟 康彬彬 刘龙燕 陈绍军 林河通 |
| |
| 作者单位： | 福建农林大学,食品科学学院,福州,350002;福建省生物工程职业技术学院,福州,350002 |
| |
| 基金项目： | 福建省自然科学基金项目，福建省教育厅科技项目，福建省高等学校新世纪优秀人才支持计划资助 |
| |
| 摘 要： | 盐水浸渍是咸酥花生加工中的一个重要工序,本文比较研究了盐水常压浸渍和真空浸渍对花生品质的影响,并应用正交试验优化盐水真空浸渍花生的工艺参数。结果表明:盐水真空浸渍的花生品质优于常压浸渍,在常压、浸渍温度25℃下,浸渍18 h的花生盐水吸收率仅为45.26%、可溶性蛋白质含量降低0.81%;而在真空度0.085 MPa、浸渍温度25℃下,浸渍1 min的花生盐水吸收率可达100%,且可溶性蛋白质含量仅降低0.02%。盐水真空浸渍花生的最佳工艺参数为真空度0.085 MPa、浸渍温度55℃、盐水浓度10%(W/W)、浸渍时间3 min,在该工艺参数下的咸酥花生的感官品质最佳。
|
| 关 键 词： | 咸酥花生 常压浸渍 真空浸渍 工艺参数优化 品质 |
Study on Impregnated Technology for Salty and Crisp Peanut during Processing |
| |
| CHEN Tuan-wei,KANG Bin-bin,LIU Long-yan,CHEN Shao-jun,LIN He -tong.Study on Impregnated Technology for Salty and Crisp Peanut during Processing[J].Packaging and Food Machinery,2010,28(4):1-5. |
| |
| Authors: | CHEN Tuan-wei KANG Bin-bin LIU Long-yan CHEN Shao-jun LIN He -tong |
| |
| Affiliation: | CHEN Tuan-wei1,KANG Bin-bin2,LIU Long-yan1,CHEN Shao-jun1,LIN He-tong1(1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China,2.Department of Bio-engineering,Fujian Polytechnic Institute,China) |
| |
| Abstract: | Impregnation of saline is one of important procedure for salty and crisp peanut during processing.Effects of saline impregnation for peanut by the methods of atmospheric pressure and vacuum on peanut quality were comparatively investigated,and the optimized parameters of saline impregnation for peanut by the vacuum method using orthogonal design were also conducted.The results showed as follows: the quality of saline impregnated peanut by the method of vacuum was superior to atmospheric pressure.There were ... |
| |
| Keywords: | salty and crisp peanut atmospheric pressure impregnation vacuum impregnation optimization of processing parameters quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
