酥核裹衣花生碎加工参数的优化

Optimization of the processing parameters of crisp coated chopped peanut

以爆玉米花为核,外裹粉状辅料和花生碎,微波膨化制作酥核裹衣花生碎。试验确定加工参数为:花生碎粒径在3 mm以下、爆玉米花膨化度101.14 g/L、裹衣层数2层、糖浓度50%、淀粉占裹衣粉比例30%、烘烤温度中火、烘烤时间6 min。产品口感酥脆,有花生和爆玉米花的香味,是一种新型健康的花生休闲食品。

The crisp coated chopped peanut was prepared by microwave with popcorn coated wltla coatingpowder and chopped peanuts. The parameters was： the particle size of chopped peanut was less than3 ram, popcorn＇s puffing degree was 101.14 g/L, the layer number was 2, the concentration of sugarwas 50% , the percentage of starch in coating powder was 30% , the microwave power was middle and themicrowave time was 6 min. This product was crispy with the flavor of both of the peanuts and popcorn,which was a new wholesome snack food.