兰花豆休闲食品加工工艺优化  

Optimization of Processing Technology of Broad Bean Leisure Food

作　　者：俞灵芳 朱丽琴[1] 沈勇根[1] 徐明生[1] 黄志英[1] 

机构地区：[1]江西省农产品加工与安全控制工程实验室,江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《食品研究与开发》2016年第1期129-134,共6页Food Research and Development

摘　　要：对油炸兰花豆休闲食品的加工工艺优化进行了研究。单因素试验考察了浸泡温度、浸泡时间、油炸温度、油炸时间和调味料等对兰花豆品质的影响。在单因素试验的基础上,以油炸温度、油炸时间、调味料为因素采用L9（3^4）正交设计进行优化试验。结果表明,兰花豆制作的最佳工艺条件为：油炸温度为170℃、油炸时间为8 min、调味料为麻辣粉料。在此工艺条件下制作的兰花豆颜色棕黄、香浓、酥脆,品质较佳。Study on optimization of processing technology of leisure food of fried broad bean.Investaged the effect of soaking temperature, soaking time, fried temperature, fried time and fried seasoning on orchid bean in single factor test. Basic on the single factor test chose fried temperature, fried time, seasoning as parameters of experiment, used L9（3^4）orthogonal experiment optimized the production process of fried broad bean. Results show that the optimal production process of fried broad bean was obtained that： fried temperature was 170 ℃, fried time was eight minutes, seasoning was spicy powder. With this product process, products was in good quality,brown、shannon and crisp.

关 键 词：兰花豆 加工工艺 优化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]