【摘要】 应用新工艺加工盐水花生 ,研究了辅料成份对调味液发泡性状的影响以及不同消泡剂消除泡沫的效果 ,初步探讨了花生成品产生异味的原因。研究结果表明 ,辅料中甘草、大蒜是产生泡沫的主要因素 ;在真空度为 0 .0 8MPa下 ,在调味液中加入 0 .1 3g/L的“杀泡王中王”能够很好地消除发泡现象 ;烘烤温度、辅料中甘草的质量对花生成品的异味发生有一定的影响。更多还原

【Abstract】 The brined peanut was processed by new technology. The influence of seasoning composition on the foamy characteristics of the sauce solution and the foam-removing effect of different foam-removing chemicals were studied, the reason why the finished peanut product gave out little peculiar smell was explored preliminarily. The results indicated that licorice and garlic were the main foamy matter in seasoning materials; the foam could be well removed by adding 0.13g "the best remover of foam" to 1L sauce solution in the vacuum of 0.08MPa; the toasting temperature and the quality of seasoning licorice had certain influence on generation of the peculiar smell of finished peanut product.更多还原