【摘要】 在单因素试验的基础上,选取了酒精搅拌时间、炒制温度、炒制时间等因素,以酥质糖果感官指标为标准,采用正交试验的方法对花生低温杀菌工艺和高温熬煮工艺进行了优化。试验结果表明,花生以体积分数75%的酒精搅拌2min,并在80℃炒制30min的低温杀菌方法,效果较好。东坡酥高温熬煮最佳水平组合为熬煮温度120℃,熬煮时间10min。更多还原

【Abstract】 On the basis of single factor experiment, taking crisp candy sensory indicators as the standard, a number of factors such as the alcohol stirring time, temperature and time were selected, for the"Dong-po Su"crisp candy’s processing technology optimization through the orthogonal test. The results showed that the low temperature sterilization method was better for peanuts with 75%vol alcohol stirring for 2min, and frying for 30min at 80℃. For high temperature boiling process, the optimal combination condition was boiling temperature 120℃ and boiling time 10min.更多还原