文档介绍：,
江西农业大学学报 2011 33 1 0178 - 0182 http / /xuebao. jxau. edu. cn
Acta Agriculturae Universitatis Jiangxiensis E - mail ndxb7775@ sina. com
花生果烘烤加工新工艺研究
祝水兰1,2 ,雷颂3 ,冯健雄1,2* ,闵华1,2 ,
幸胜平1,2 ,熊慧薇1,2 ,欧阳玲花1,2 ,刘光宪1,2
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1. 江西省农业科学院食品加工研究开发中心江西南昌 330200 2. 国家花生加工技术研发分中心江西南昌
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330200 3. 江西农业大学食品科学与工程学院江西南昌 330045
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摘要对花生果烘烤新工艺条件、配方及复合抗氧化剂对烘烤花生果保质期的影响进行研究经正交试验优选
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出最佳工艺条件。结果表明烘烤花生配方在食盐 60 g /kg 甘草 10 g /kg 甜蜜素 0. 65 g /kg 时口感风味最佳
且花生的保质期从 3 ~ 5 个月延长到 12 个月以上。
关键词花生果烘烤正交试验加工工艺
中图分类号 TS255. 6 文献标志码 A 文章编号 1000 - 2286 2011 01 - 0178 - 05
New Baking Technology for Unhulled Peanuts
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ZHU Shui-lan LEI Song FENG Jian-xiong MIN Hua
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XING Sheng-pin XIONG Hui-wei OUYANG Lin-hua LIU Guang-xian
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1. Research Centre for Food Processing Jiangxi Academy of Agricultural Sciences Nanchang 330200
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China 2. National Peanut Processing Technology R & D Subcenter Nanchang 330200 China 3. College of
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Food Science and Engineering Jianxi Agricultural University Nanchang 330045 China
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Abstract The new technological conditions formulation for baking unhulled peanuts and the effects of
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compound antioxidants on the shelf life of the product were studied and the optium processing conditions were
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achieved by the L9 3 orthogonal test . The appropriate ingr