变温压差膨化技术制取花生裹衣食品的研究

以糖、面粉、米粉和变性淀粉为复配料,采用变温压差膨化技术制备花生休闲食品。通过改变膨化温度、抽空时间、抽空温度、膨化压力和停滞时间等因素,考察各因素对花生休闲食品质量品质的影响,确定了变温压差膨化的最佳工艺条件:膨化温度为100℃;膨化压力差为0.2 Mpa;停滞时间为10min;抽空温度为80℃;抽空时间为150min。结果表明,采用以上工艺条件生产的花生膨化产品的硬度比超市花生豆明显降低了69.04%,脆度增加了52.21%,酥脆可口,营养味美。

Study on the Process of Peanut Coated Foodstuff with Explosion Puffing Drying Technology

The peanut leisure food was prepared based on complex ingredients of soft sugar, flour, rice powder and modified starch by using the technology of explosion puffing drying technology with modified temperature and pressure. The effects of various factors such as puffing temperature, vacuum drying temperature and time, dwell time and pressure on peanut leisure food quality were in- vestigated. Finally, the optimum technological condition of explosion puffing drying process with modified temperature and pressure was determined. That was puffing temperature of 100℃, dwell pressure of 0.2Mpa, dwell time of 10min, vacuum drying temperature of 80℃, vacuum drying time of 150min. The results showed that the hardness of puffed peanut was markedly lower than that of pea- nut product from supermarket by 69.04%, and the crispness was increased by 52.21%. The explo- sion puffed drying peanut was crisp, delicious and nutritious.