响应面法优化冷榨花生粕制备锅巴工艺研究

Preparation of Cold Pressed Peanut Meal Rice Crust Using Response Surface Methodology

通过单因素和响应面实验优化了以冷榨花生粕为原料生产膨化锅巴的工艺参数。结果表明,在面粉中添加29%的冷榨花生粕,油炸前坯料中水分含量7%,油炸时间29 s,油炸温度为181℃时制得的膨化锅巴效果最佳。利用本工艺生产的锅巴颜色均匀、呈金黄色,有烘烤花生香味,厚薄均匀、口感松脆,油腻感不强烈。

We optimized the best technological param eters of cold pressed peanut meal rice crust by single factorand response surface experim ent. The results showed that 29% cold pressed peanut m eal, 7 % moisturecontent , frying time 29 s, frying tem perature 181°C to prepare rice crust effect is the best. Using these tech nologicalparam eters can produce the better rice crust which uniform color, golden brow n, roasted peanut aroma, uniform thickness, taste crispy , and greasy feeling is not strong.