文献类型：期刊文献

中文题名：香酥木豆的加工工艺研究

作者：张建云[1] 李正红[1] 吕福基[1] 张春华[1] 邱坚[2] 杨升裕[2] 郑晓华[2]

第一作者：张建云

机构：[1]中国林业科学研究院资源昆虫研究所;[2]西南林学院

年份：2000

期号：2

起止页码：46-47

中文期刊名：食品工业科技

外文期刊名：SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY

收录：CSTPCD;;北大核心:【北大核心1996】；CSCD:【CSCD2011_2012】；

基金：1997~2001年林业部"948"项目"木豆新品种及栽培技术的引进";1997~2000年云南省基金"木豆类型划分及各类型性状主要遗传参数的研究"的部分内容

语种：中文

中文关键词：木豆;加工工艺;香酥木豆

外文关键词：pigeonpea;processing technology;spicy-crisp pigeonpea

分类号：TS214.9

摘要：研究了香酥木豆的加工工艺。对浸泡工序、分选工序及油炸工序进行详细探讨,结果确定了浸泡工艺参数:先用0.1%～2.0%NaOH溶液浸泡8～16h,再用3%～15%明矾溶液浸泡8～16h;分选工艺参数:0.5～0.7cm孔径的网筛,沥水1～3h;油炸工艺参数:油温190～220℃,油炸时间8～11min,所制成品达到国家标准GB16565—1996。
The processing technology of spicy crisp pigeonpea was studied.The steeping, selecting and oil bursting procedures were discussed in detail in this paper. As a result the parameters of steeping technology were determined as follows:the first steeping pigeonpea seeds in solution of 0 1%～2 0% NaOH, then steeping them in solution of 3%～15% alum, both for 8～16 hours; parameters of selecting technology were as follows: waterlogging by sieve with diameter of 0 5～0 7 centimeters; parameters of oil bursting technology were as follows:burst in oil for 8～11 minutes with the oil temperature of 190～220℃. The product reaches the National Standard,GB16565-1996.