豆松粉制作工艺的研究与探讨  

Research and discussion on the production technology of soybean floss

作　　者：张雷 ZHANG Lei(Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)

机构地区：[1]上海良友集团有限公司技术中心,上海200333

出　　处：《粮食与油脂》2020年第8期54-55,共2页Cereals & Oils

摘　　要：以豆渣为原料,研究豆松粉的制作工艺。以感官评定为标准,通过正交试验对豆松粉的制作工艺进行优化。结果表明:豆松粉制作的最佳工艺参数为煮制时间20 min、烘烤时间2 h、烘烤温度60℃、炒制时间40 min。在此条件下制得的豆松产品外观、色泽、口感及风味较佳。The technology of making soybean floss was studied with soybean dregs as raw material. Based on the sensory evaluation, the processing technology of soybean floss was optimized by orthogonal test. The results showed that the best technological parameters for the production of soybean floss were cooking time 20 min, baking time 2 h, baking temperature 60 ℃ and frying time 40 min. Under the condition, the appearance, color, taste and flavor of the product were better.

关 键 词：豆渣 豆松粉 颗粒度 

分 类 号：TS201.1[轻工技术与工程—食品科学]