【摘要】 对海鲜膨化食品的生产工艺进行了研究。结果表明 ,以选择原料成分比为 50 %小麦淀粉、30 %木薯淀粉、1 8%玉米淀粉 ,干燥后的坯料水分含量为 4 2 3% ,油炸时的油温为 2 1 0℃ ,黑虾油的添加量为 40ml 2 50g淀粉 ,所得制品呈金黄色 ,膨化效果好且具有浓郁的海鲜风味。更多还原

【Abstract】 The production technology of puffed food with seafood flavor was studied in this paper.The result indicated that when raw material composition was wheat starch 50%,cassava starch 30%,cornstarch 18% and the moisture in dried material was 4.23%,the temperature of deepfrying was 210℃ and the quantity of black shrimp sauce was 40ml/250g starch,the product was well puffed and had a yellow color and delicate flavour.更多还原