杏仁酥加工工艺研究

A Study on the Processing Technique of Crisp Almond

研究了杏仁酥加工过程中的最佳工艺参数。结果表明：在油炸温度、油炸时间和杏仁含水量三因素中，影响产品质量的顺序依次为油温、杏仁含水量及油炸时间。杏仁酥加工工艺参数为：油炸温度２２０℃、杏仁含水量７％～８％、油炸时间１０ｓ。粘附糖浆的配方比例为：水：白砂糖：葡萄糖＝１：２．５：０．５；混合粉的配方比例为：白砂糖：葡萄糖：糯米粉：奶粉＝１：０．２５：０．１：０．０５。

This paper deals with the processing technique of crisp almond and the optimum technological conditions such as temperature of fried oil, water content of almond and fried time. The results show that the chief factors influencing product quality are oil temperature and water content of almond. The optimum technique conditions are oil temperature, 220℃,water content of almond, 7. 22%, fried time, 10s. The formula of sugar liquor is water 10g, sugar 25g, glucose 5g. The formula of the mixed powder is sugar 10g, glucose 2. 5g, glutinous rice powder 1g, milk powder 0. 5g.