花生膨化食品生产工艺研究
张兆丽
【期刊名称】《现代农业科技》 【年(卷),期】2015(000)003
【摘要】The factors that affected the quality of peanut puffed food such as cooking time,aging temperature,aging time,the humidity content before drying and frying temperature were studied.The results showed that the best craft condition were that cooking 4 minutes,aging for 12 hours at 4℃,drying the humidity content to 7%,frying at 180℃.The product’s external appearance and color were a bit yellow and sheen.The organization was consistent and expansion rate could be up to 1 800%.It had peanut flavor,was delicious and crisp to turn a residue.%研究了蒸煮时间、老化温度、老化时间、油炸前坯料中水分含量、油炸温度对花生膨化食品品质的影响。结果表明，最佳工艺条件为蒸汽蒸煮时间4 min，老化温度4℃，老化时间12 h，油炸前坯料中水分含量7%，油炸温度180℃，该产品的膨化率最大达到1800%，外观与色泽微黄、有光泽，组织均匀一致；具有花生香味，口感细腻化渣、酥脆可口。 【总页数】2页(303-304)
【关键词】花生膨化食品;时间;温度;含水量;膨化率;生产工艺 【作者】张兆丽
【作者单位】潍坊工程职业学院，山东青州 262500 【正文语种】中文
花生膨化食品生产工艺研究
