酸甜风味葵花子加工工艺  

Processing Technology of Sweet and Sour Flavor Sunflower Seeds

作　　者：董文明[1] 刘华戎[1] 唐卿雁[1] 田素梅[1] 李凌飞[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201

出　　处：《保鲜与加工》2014年第1期50-52,共3页Storage and Process

摘　　要：以传统风味葵花子的生产加工技术为基础,通过单因素和正交试验,研究酸甜风味葵花子的最佳调味液配方和加工工艺条件。结果表明,酸甜风味葵花子的最佳调味液配方为:白砂糖20%,蛋白糖1%,柠檬酸4%,食盐1%,桂皮2%,八角4%,甘草3%,小茴香2%,丁香1%;最佳加工工艺条件为:焖煮时间0.5 h,烘干温度70℃,烘干时间6 h。按此配方及加工条件制得的酸甜风味葵花子香味浓郁、酸甜适口、入味均匀、质地与脆性良好。Based on production and processing technology of traditional flavor sunflower, through single factor test and orthogonal test, the best formulation of flavoring liquid and processing conditions of sweet and sour flavor sunflower seeds were studied. The results showed that, the best formulation of flavoring liquid of the sweet and sour flavor sunflower seeds was as follows： 20% white sugar, 1% aspartame, 4% citric acid, 1% salt, 2% cinnamon, 4% star anise, 3% liquorice, 2% fennel, and 1% cloves. The optimal processing conditions were as follows： the braising time was 0.5 h, the drying temperature was 70 ~C, and the drying time was 6 h. The sweet and sour flavor sunflower seeds which were prepared according to the formula and processing conditions had pleasing flavor, uniform and suitable sweet and sour taste, and good quality and friability.

关 键 词：葵花子 风味瓜子 调味液 配方 加工工艺 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]