低糖裹衣花生工艺条件的研究

Study on the process conditions of low sugar coated peanuts

对低糖裹衣花生加工过程中的有关影响因素进行了探讨。影响低糖裹衣花生的因素包括原材料、裹衣糖浓度、裹衣层数、裹衣间隔时间、焙烤温度和焙烤时间。结果表明：低糖裹衣花生的裹衣原料（面粉∶米粉∶淀粉）为1∶1∶2,糖浓度为45%,烘烤时间为40 min。正交试验确定裹衣层数为7层、裹衣间隔时间为3-5 min、木糖醇和绵白糖比例为1∶2,烘烤温度为175℃。此工艺条件获得的裹衣花生符合企业标准。

The influence factors of the low sugar coated peanuts process such as raw materials,coating of sugar degree,layer,spacing,baking temperature and time were studied. The results showed that low sugar coated peanuts process optimal conditions for coating raw materials（ flour∶rice flour∶starch） was 1∶1∶2,sugar degree was 45% and the baking time was 40 min. The process conditions determined by orthogonal test were coated layers of 7,coating interval of 3-5 min,xylitol and soft white sugar ratio of 1∶2,the baking temperature of 175℃. Under the process conditions,wrapping peanuts conformed to the enterprise standard.