摘要
研究一种松脆莲子的加工工艺,使用高压锅进行气流膨化。通过单因素实验和正交实验确定了浸渍液盐浓度、复水时间、膨化时间对产品质量的影响及最佳参数。实验结果表明:浸渍液盐浓度5%、复水时间6h、高压锅膨化时间4min,可以得到较为理想的产品。三因素对产品质量影响的主次顺序为:浸渍液盐浓度<复水时间<膨化时间。该法操作简单,加工时间短,成本低。
The processing technology of crunchy lotus seeds was studied,using a pressure cooker for puffing.Using single factor experiments and orthogonal test to determine the impregnating solution concentration,rehydration time,puffing time,the impact on product quality and the best parameters was studied.The results showed that：impregnating solution concentration 5%,rehydration time 6h,pressure cooker puffing time 4min,could get a more satisfactory product.Three factors affect the quality of products of primary and secondary order：impregnating solution concentrationrehydration timepuffing time.This method was simple,the processing time was short,and low cost.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期264-265,270,共3页
Science and Technology of Food Industry
关键词
气流膨化
高压锅
松脆
莲子
airflow puffed
pressure cooker
crunchy
lotus seed
