摘要
本研究通过对蚕豆油炸加工工艺中蚕豆水分含量、糊化温度、油炸温度及时间、淀粉老化度等参数的探讨，为制作香脆可口的油炸蚕豆加工工艺提供依据．
The thes of water coniwt, dextrininzing temperafore, frying temperature and time, and starchaging were investigated during broad bean oil-frying processing. The testing results provided important processingparamaters for improvemen of the taste and flavor of fried broad beans.
关键词
蚕豆
油炸蚕豆
生产工艺
broad bean dextrinization oil-frying
