盐焗南瓜子负压入味加工工艺研究

Study on the Processing Technology of Vacuum Flavoring of Baked Pumpkin Seeds with Salt

探索以负压(真空)入味的先进方式加工盐焗南瓜子的最佳加工工艺条件。以南瓜子为原料,以最适甜、咸、鲜、酸与香等为综合感官指标,以负压入味、烘烤、炒制与冷却等工艺条件为研究对象,确定最佳工艺条件和配方,配方为:甜味剂(以甜蜜素计)0.6%、味精0.3%、盐6%、柠檬酸0.55%,工艺参数为:负压压力0.07 MPa,负压两次,第一次10min,第二次8min,110℃烘烤110 min,150℃爆炒6 min,以上数据为工业化生产盐焗南瓜子提供理论依据。

To explore the best processing conditions of salt baked pumpkin seeds by vacuum. Taking pumpkin seed as raw material, taking the most suitable sweet, salty, fresh, sour and fragrant as the comprehensive sensory index, taking the technological conditions of negative pressure taste, baking, frying and cooling as the research object, the optimal technological conditions and formula were determined. The formula was: sweetener(calculated by sodium cyclamate) 0.6%, monosodium glutamate 0.3%, salt 6%, citric acid 0.55%, and the technological parameters were: negative pressure 0.07 MPa, Two times of negative pressure, the first 10 minutes, the second 8 minutes, 110 ℃ baking 110 minutes, 150 ℃ frying 6 minutes, the above data provide a theoretical basis for industrial production of salt baked South melon seeds.