摘要
以辣椒和花生粕为主要原料,开发休闲食品。在单因素试验的基础上,通过L9(34)正交试验设计和感官评定优化原料配比。实验结果表明,制作花生粕辣椒酥的较佳配方为:花生粕:面粉:糯米粉:泡打粉为7.0∶4.0∶3.5∶0.04;用该配方和工艺生产的花生粕辣椒酥呈红色或红黄色,有光泽,微辣,酥脆可口,具有浓郁的花生香味。
The instant crisp peanut dregs chilli is mainly made of peanut dregs and chilli peppers. The optimum raw material proportion, the proportion of peanut dregs, lfours, glutinous rice lfour and multiple baking powder is 7.0∶4.0∶3.5∶0.04. It is determined by L9（34）orthogonal test and sensory evaluation on the basis of single factor experiment. The peanut dregs chilli crisp produced with the recipe and technology is delicious with shiny red or red yellow color, a little spicy taste and strong peanut fragrance.
出处
《文山学院学报》
2014年第6期10-13,共4页
Journal of Wenshan University
基金
文山学院科研基金项目"花生粕食品的开发研究"(08WSY02)
关键词
花生粕
辣椒
辣椒酥
工艺
Peanut dregs
chilli
chilli crisp
technology
