摘要
通过正交试验法,分析了巧克力花生豆制备过程中,油炸的最佳条件及巧克力粉的最佳配比和最佳烘烤条件。结果表明,巧克力风味粉最佳配比为:白糖粉46%、可可粉22%、全脂奶粉32%;最佳烘烤条件是烘烤温度150℃、烘烤时间5min;最佳油炸工艺条件为:油炸温度170℃、油炸时间2.5min。
The optimal condition for deep fry of cho-peanut bean and roasting of chocolate powder and optimum formulation for chocolate powder were studied by orthogonal experiment. The results show that the optimal condition of producing cho-peanut bean are as follow： deep-fry at 170℃ for 2.Smin, roast chocolate powder at 150℃ for 5rain, the optimal formula for chocolate powder： sugar 46%, cocoa 22%, whole milk powder 32%.
出处
《食品科技》
CAS
北大核心
2006年第5期51-53,共3页
Food Science and Technology
关键词
巧克力
花生豆
油炸
美拉德反应
chocolate
peanut bean
deep-fry
Maillard reaction
