蚕豆酥化工艺研究

Abstract of Fried Broad Bean

为了更好的利用蚕豆的营养,本研究选取浸泡时间、油炸温度和冷冻时间3个参数,通过正交试验确定最佳工艺参数。当浸泡时间16 h,冷冻4 h,油炸温度为140℃时,制作的油炸蚕豆各项感官指标较好。为制作香脆可口的油炸蚕豆加工工艺提供参考。

To protect nutritional ingredients and make better use of broad been,the orthogonal experiment is used to find out the optimum technological parameter.Three parameters,moisture content,fried temperature and freezing time are selected. The results show that the sensory indexes of fried broad bean with 16 h soaking time,4 h freezing time,140 ℃ fried temperature are better.This study provides good reference for making tender and crisp fried broad bean.