摘要
以鹰嘴豆为主要原料,研究风味鹰嘴豆软罐头的加工工艺,对鹰嘴豆采用常温持续浸泡方法以及加压蒸煮工艺对鹰嘴豆进行处理,显著改善了鹰嘴豆的加工性能并提高了制品的风味和口感。通过正交实验确定了风味鹰嘴豆软罐头鹰嘴豆处理的最佳工艺条件:鹰嘴豆初始浸泡的水温为24℃,浸泡水温为34℃,浸泡时间为6h,蒸煮时间12min。
The processing technology of flavoured chickpea soft-caned was studied by optimization technology parameters, using chickpea as main ingredient. Chickpea sustained by the immersion method of average temperature and pressure cooking of the chickpea treatment significantly improved the performance of chickpea processing products and improved flavor and taste. The orthogonal test to determine the flavor of soft-canned chickpea with optimum conditions., chickpea initial soaking water temperature was 24℃,34℃ water temperature soaking, soaking time for 6h,cooking time 1.2min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期172-173,共2页
Science and Technology of Food Industry
关键词
鹰嘴豆
软罐头
浸泡
工艺品质
chickpea
soft- caned
immersion
processing quality
