花生酥豆制作工艺研究

A study on processing technology of crispy peanut

以花生酱和低筋面粉为原料,通过单因素实验和正交实验研究花生酱、蛋黄、白砂糖的添加量及油炸温度对花生酥豆感官的影响,确定花生酥豆的最佳配方及制作条件。结果表明:影响花生酥豆的感官评价因素由大到小依次为花生酱添加量、油炸温度、白砂糖添加量、蛋黄添加量;花生酥豆制作工艺最佳条件为:花生酱添加量22 g、蛋黄添加量18 g、白砂糖添加量25 g、油炸温度150~160℃。

With peanut butter and low-gluten flour as raw materials,the effect of the contents of peanut butter,yolk,and sugar,and deep-frying temperature on crispy peanut was investigated by using single-factor and orthogonal test to determine the best formula and processing technology.The results showed that the most effective factor was peanut butter content followed by deep-frying temperature,sugar content and yolk amount;the best processing technology of crispy peanut was obtained as follows:peanut butter 22 g,yolk amount 18 g,sugar content 25 g and deep-frying temperature 150-160℃.