摘要
本文分别用微波烘焙法、冷冻微波烘焙法等四种方法对花生深加工中去种皮工艺进行了研究,并对四种去皮方法进行比较。结果表明:冷冻-微波去皮法效果最好。其最佳工艺参数为:花生仁在冷冻室(-1～-5℃)先冷冻10min,装载厚度为1～2cm左右,经微波高火加热处理2min。
The peeling technology of peanut was studied by means of microwave baking or freeze-microwave baking in this paper. Four kinds of ringing technology of peanut were compared. The experimental results showed that the peanut peeling by means of freeze-microware baking gave good quality. The optimal processing parameters in the freezing room were -1～-5℃ for 10min, the thickness of peanut loading 1～2cm and the time of high fire baking in microwave oven 2min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期134-137,共4页
Food Science
关键词
花生仁
去种衣工艺
微波烘焙
冷冻
peanut
peeling technology
microwave baking
freeze
