微波焙烤花生米工艺技术研究 |
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引用本文: | 李雨露,毕海燕,宋立,马勇.微波焙烤花生米工艺技术研究[J].广州食品工业科技,2012(10):1374-1375,1422. |
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作者姓名: | 李雨露 毕海燕 宋立 马勇 |
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作者单位: | 渤海大学化学化工与食品安全学院,辽宁锦州121000 |
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摘 要: | 本文主要研究利用微波加工五香花生米的工艺技术。通过二因素多重比较实验探索了最佳焙烤时间。以浸泡时间、盐水浓度、料液比为影响因素做正交实验,确定了最佳风味配方。结果表明:微波焙烤花生米的最佳工艺条件为:初焙烤2mim、复焙烤2min、盐水浓度15%、浸泡时间2h、料液浓度30%。
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关 键 词: | 微波 五香花生米 工艺技术 |
Procesing Technology of Microwave Roast Peanuts |
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Authors: | LI Yu-lu BI hai-yan SONG Li MA Yong |
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Affiliation: | (College of Chemistry, Chemical engineering and Food Safety, Bohai University, Jinzhou 121000, China) |
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Abstract: | The processing technololgy of microwave roast spiced peanuts was researched in this paper. The optimal processing conditions were determined by orthogonal test as follows: preliminary roast time 2 min, secondary roast time 2 rain, salt concentration 15%, soaking lime 2 h and material content 30%. |
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Keywords: | microwave spiced peanut processing technology |
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