Title

裹衣油炸蚕豆加工工艺研究

Translated Titles

Study on Processing Technology of Coated-powder Fried Broad Bean

Authors

杨希娟(Xi-Juan Yang);刘玉皎;耿贵工

Key Words

预处理 ; 油炸 ; 蚕豆 ; 加工工艺 ; Pretreatment ; Fried ; Broad bean ; Processing

PublicationName

安徽農業科學

Volume or Term/Year and Month of Publication

39卷4期(2011 / 02 / 01)

Page #

2312 - 2313+2316

Content Language

簡體中文

Chinese Abstract

[目的]研究裹衣油炸蚕豆加工工艺。[方法]以青海12号蚕豆为原料,分析不同预处理方式、油炸温度、油炸时间及裹衣原料对裹衣油炸蚕豆品质的影响。[结果]经过发芽预处理,油炸温度为180℃、油炸时间为5 min,选用糯米粉为裹衣原料加工的裹衣油炸蚕豆,品质好、口感佳。[结论]该研究优化了裹衣油炸蚕豆加工工艺。

English Abstract

[Objective] To study the processing technology of coated-powder fried broad bean. [Method] Qinghai 12 broad bean was used. Effects of different pretreatment, fried temperature and time, coated-powder material on quality of coated-powder fried broad bean were analyzed. [Result] After processing of sprouting pretreatment, fried 5 min in 180℃ and using glutinous rice flour as coated-powder material, the coated-powder fried broad bean was well and delicious. [Conclusion] The processing technology of coated-powder fried broad bean was optimized.

Topic Category 生物農學 > 農業
生物農學 > 森林
生物農學 > 畜牧
生物農學 > 漁業