黑豆蜜饯加工工艺的研究  

Research on the Process of Prserved Black Soybean

作　　者：关志炜[1] 陆晓滨[1] 董贝磊[1] 

机构地区：[1]山东轻工业学院,济南250353

出　　处：《食品工业》2007年第2期45-47,共3页The Food Industry

摘　　要：以黑豆为原料研究黑豆蜜饯加工工艺。试验结果表明:黑豆充分浸泡后,95℃煮制6h,然后在糖液温度55℃,糖液浓度依次为40%、53%、66%的条件下进行三次渗糖,每次糖渍时间分别为6h,最后在55℃的条件下烘干3．5h得成品。采用上述工艺条件制作出的黑豆蜜饯乌黑饱满、形态完整、口感绵软、清甜爽口。In this research, the processing technique of preserved black soybean was studied. The conditions of process were optimized as follow： the material should be soaked well and then cooked at 95 ℃ for 6 h to intenerate its tissue. The results showed that the process of sugar permeation was： pretreated with original sugar concentration of 40% in 55℃ for 6 h to seep sugar and the sugar concentration should get 13% increase every 6 h until the concentration reached 66% at last. The best drying condition is at 55℃ for 3.5 h. In this way, the product features beautiful black-brown colour, full and round appearance, tastes sweet and has special delicious flavor.

关 键 词：黑豆 蜜饯 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]