摘要
以蚕豆为原料,感官品质评价为指标探讨影响水煮蚕豆品质的各因素,通过正交试验筛选水煮蚕豆的制作工艺,结果表明:蚕豆浸泡温度45℃,浸泡时间16 h,护色剂添加量1%,纤维素酶量0.15%时是水煮蚕豆制作的最佳工艺。在此工艺条件下,产品品质较佳,倍受欢迎的休闲食品。
With broad beans as raw material and evaluation of sensory quality as index, discussed several factors affected on the quality of boiled beans, and screening production process of boiled beans by orthogonal test. The results showed boiled beans the best making technology is that, beans soaking temperature is 45~C, soaking time is 16 h, color protection agent addition is 1% and cellulose dosage is 0.15%. In this process condition, product quality is better, the product is simplely to eat, easy to carry and highly popular snack food.
出处
《食品工业》
CAS
北大核心
2011年第2期28-30,共3页
The Food Industry
关键词
水煮蚕豆
生产工艺
影响因素
boiled beans： production process： affect factors
