干燥炒制工艺对香瓜子品质的影响研究

Study on the effect of dry-fried crafts spiced sunflower quality

研究了干燥工艺和干燥炒制工艺对香瓜子品质的影响及产能和能耗分析。结果表明干燥结合炒制生产工艺较传统单纯干燥工艺的香瓜子在形态、色泽、气味、口感上都有明显改善,并且生产线耗时短,其酸价和过氧化值在后续贮藏过程中明显低于干燥工艺,保质期延长一个月。干燥炒制工艺在产能上提高25%,用电、煤量分别为干燥工艺的82.5%和76.8%,干燥炒制工艺干燥时间短、产能高,在节约能耗方面有明显的作用。

Drying and dry-fried crafts on the effect of spiced sunflower quality were studied. Its capacities and energy consumption were also analyzed.The results showed that it improved significantly in shape, color, odor and taste which of dry-fried processing than traditional drying.The dry-fried crafts had shorter production time than drying, its self life extended one month which acid and peroxide lower during follow storage than drying crafts.The production capacity of dryfried crafts increased by 25%, the electricity and coal was 82.5% and 76.8% respectively of the drying crafts.The dry-fried crafts production time was lower, production capacity time was high, and it had a significant role in saving energy consumption.