| 裹衣油炸蚕豆加工工艺研究 |
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| 引用本文： | 杨希娟,刘玉皎,耿贵工.裹衣油炸蚕豆加工工艺研究[J].安徽农业科学,2011,39(4):2312-2313,2316. |
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| 作者姓名： | 杨希娟 刘玉皎 耿贵工 |
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| 作者单位： | 青海省农林科学院,青海西宁,810016 |
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| 摘 要： | 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。
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| 关 键 词： | 预处理 油炸 蚕豆 加工工艺 |
Study on Processing Technology of Coated-powder Fried Broad Bean |
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| YANG Xi-juan et al.Study on Processing Technology of Coated-powder Fried Broad Bean[J].Journal of Anhui Agricultural Sciences,2011,39(4):2312-2313,2316. |
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| Authors: | YANG Xi-juan |
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| Institution: | YANG Xi-juan et al(Qinghai Academy of Agriculture and Forestry,Xining,Qinghai 810016) |
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| 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. |
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| Keywords: | Pretreatment Fried Broad bean Processing |
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