咸酥花生直接烘烤与间接循环烘烤性能的研究

Properties of Salty and Crisp Peanuts Origin from Two Different Process

咸酥花生是我国的地方特色食品,常年加工量2.8万t,产值达2亿多元。长期以来,加工工艺均是传统的直接烘烤,存在着加工成本较大,产品的含硫量高,食品安全性较低,出口受限制等共性问题。作者对现有的加工工艺进行改造,采用同一品种(龙花163)的湿花生鲜荚果1 000kg,分成两份,分别进行直接烘烤和间接循环烘烤的试验,同时每间隔3 h观察温度、湿度和SO2含量的变化。结果为间接循环烘烤比直接烘烤效果好,烘干和焙烤时间分别缩短2 h和3 h,节省燃料25%,产品中SO2含量降低为500 mg/kg。

The target of this study is to develop an efficient and economic Peanut baking process.For this,two different treatment methods was performed and compared.It was found that the indirect cycle baking was 2 h and 3 h were shortened,fuel savings about 25%,the SO2 content reduce 500 ppm.