麻辣休闲食品的研制

Development of hot snack foods

对双螺杆蒸煮挤压机挤压面类麻辣休闲食品配方进行了研究。实验以小麦粉和大豆分离蛋白为蒸煮挤压产品的主要原料,利用正交设计方法将休闲麻辣食品的配方优化为:辣椒的添加量0.8%、孜然的添加量0.7%、麻椒的添加量为0.4%。

This experiment research on the twin-screw extruder cooking,extrusion cooking hot relaxation food.taking the wheat flour and soybean protein isolate as the extrusion cooking raw material.This study uses orthogonal design optimization hot food formula is：hot content is 0.8%,ziran content is 0.7%,majiao content is 0.4%.