【摘要】 对生产中不同烫漂时间对真空油炸毛豆仁品质的影响进行了研究。实验结果表明,烫漂时间的长短(在0-10min内)对真空油炸毛豆仁的脆度、瓣的完整性以及色泽有明显影响,综合比较2-10min处理后产品的Vc含量和蛋白质含量,烫漂时间的长短对产品的营养物质损耗不是很大,烫漂时间对含油率影响较大,超过6min后,含油率下降不是很明显。综合比较表明,烫漂时间6min为最佳。更多还原

【Abstract】 The effect of different blanching time on the quality of vacuum frying soybean during production was studied in this paper. The results showed that different blanching time obviously affected the crispiness, the integrality of bean and color of products, while the Vitamin C and protein contents didn’t change very much with the time of blanching. Furthermore, the blanching time was one important factor influencing the oil content of the product. When the blanching time was more than six minutes, the oil content was very low. The overall consideration showed that the optimum blanching time was 6 minutes.更多还原