摘要
对玉米香酥豆生产工艺进行优化实验,理论分析了主要工艺条件,采用正交实验法得出最佳工艺条件:NaHSO3浓度0.4%、浸泡时间24h、油炸温度150℃。生产出香甜可口、色泽金黄的玉米香酥豆。
The optimized processing technique of aromatic corn cores was studied in the paper, the results from orthogonal experiment showed that the consistency of soak was 0.4%, time of soak was 24h and centigrade of frying was 150℃. Product was sweet, colorful and crisp.
出处
《食品科技》
CAS
北大核心
2004年第5期31-32,36,共3页
Food Science and Technology
基金
吉林省教育厅资助项目(吉教科合字2002第0271号)
关键词
玉米香酥豆
生产工艺
研究
aromatic corn cores
processing technique
studying
