花生果烘烤加工新工艺研究

New Baking Technology for Unhulled Peanuts

对花生果烘烤新工艺条件、配方及复合抗氧化剂对烘烤花生果保质期的影响进行研究,经正交试验优选出最佳工艺条件。结果表明,烘烤花生配方在食盐60 g/kg,甘草10 g/kg,甜蜜素0.65 g/kg时,口感风味最佳,且花生的保质期从3～5个月延长到12个月以上。

The new technological conditions,formulation for baking unhulled peanuts and the effects of compound antioxidants on the shelf life of the product were studied,and the optium processing conditions were achieved by the L9（34） orthogonal test.The appropriate ingredients of the product were 6% of salt,1% of glycyrrhiza and 0.065% of sodium cyclamate.The use of antioxidants was tested by experiments.The results showed that adding a certain amount of antioxidants could prolong peanut shelf life from 3-5 months to over 12 months.