粮油食品科技

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酥核裹衣花生碎加工参数的优化
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Optimization of the processing parameters of crisp coated chopped peanut
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    摘要:

    以爆玉米花为核,外裹粉状辅料和花生碎,微波膨化制作酥核裹衣花生碎。试验确定加工参数为:花生碎粒径在3 mm以下、爆玉米花膨化度101.14 g/L、裹衣层数2层、糖浓度50%、淀粉占裹衣粉比例30%、烘烤温度中火、烘烤时间6 min。产品口感酥脆,有花生和爆玉米花的香味,是一种新型健康的花生休闲食品。

    Abstract:

    The crisp coated chopped peanut was prepared by microwave with popcorn coated with coating powder and chopped peanuts. The parameters was:the particle size of chopped peanut was less than 3 mm, popcorn′s puffing degree was 101.14 g/L, the layer number was 2, the concentration of sugar was 50%, the percentage of starch in coating powder was 30%, the microwave power was middle and the microwave time was 6 min. This product was crispy with the flavor of both of the peanuts and popcorn, which was a new wholesome snack food.

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郭丽萍,李颖.酥核裹衣花生碎加工参数的优化[J].粮油食品科技,2014,22(3):28-31.

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  • 在线发布日期: 2014-06-19
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