| 影响油炸豌豆破碎率及感官特性因素的分析 |
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| 引用本文： | 姚哲源,华景清,许丹丹,倪赟.影响油炸豌豆破碎率及感官特性因素的分析[J].农产品加工．学刊,2013(5):37-39,43. |
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| 作者姓名： | 姚哲源 华景清 许丹丹 倪赟 |
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| 作者单位： | 苏州优尔食品有限公司;苏州农业职业技术学院 |
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| 基金项目： | 苏州市为农服务科技项目(jd201213) |
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| 摘 要： | 豌豆在油炸过程中会产生破碎现象,这不仅对产品的外观和感官乃至口感均有较大的影响,而且造成了不同程度的浪费。对影响油炸后豆瓣破碎率及感官的因素进行了分析与总结,并通过正交试验确定了油炸豆瓣的最佳工艺参数,即:豌豆水分含量55.0%,油炸温度160℃,油炸时间490 s,送料频率38.0 Hz,可达到豌豆的破碎率最低、产品的外观和口感最佳的效果。
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| 关 键 词： | 油炸 豌豆 破碎率 感官特性因素 |
Analysis of Process Influence on Fried Peas Broken Rate and Sensory Characteristic Factors |
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| YAO Zhe-yuan,HUA Jing-qing,XU Dan-dan,NI Yun.Analysis of Process Influence on Fried Peas Broken Rate and Sensory Characteristic Factors[J].Nongchanpin Jlagong.Xuekan,2013(5):37-39,43. |
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| Authors: | YAO Zhe-yuan HUA Jing-qing XU Dan-dan NI Yun |
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| Institution: | 1.Suzhou Youi Foods Co.,Ltd,Suzhou,Jiangsu 215111,China; 2.Suzhou Polytechnic Institute of Agriculture,Suzhou,Jiangsu 215008,China) |
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| Abstract: | Breaking of peas takes place during frying,this breaking phenomenon not only influences product appearance, sensory and taste,but also causes different levels of waste.We analyze and summarize the factors accounting for the influences on broken rate and sensory features of fried peas in this paper.Moreover,through the orthogonal test,we determine the optimal technical parameters of the fried peas,namely,pea moisture content 55.0%,fried temperature 160℃,fried time 490 s,feeding frequency 38.0 Hz.These results are helpful to achieve lowest pea broken rate,improve product appearance and taste. |
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| Keywords: | fried peas broken rate sensory characteristic factors |
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