期刊论文

Optimization and quality analysis of roasted sunflower seeds

中文

食品与发酵工业

0253-990X

2023

49

10

237-244

10.13995/j.cnki.11-1802/ts.031986

本校为第一机构

葵瓜子经过炒制或者烘烤，口感酥脆，是一种优良的休闲食品，深受广大消费者的喜爱。该研究将蒸煮入味和负压入味两种方法相结合，大大缩短了葵瓜子的入味的时间；同时对葵瓜子的配方及加工工艺进行了优化，得到最佳的烘烤葵瓜子工艺（以葵瓜子重量计）：料液比1:4，盐添加量10%，白糖添加量6%，甘草添加量6%，烘烤温度130 ℃， 烘烤时间2 h。烘烤葵瓜子中蛋白含量为19%，脂肪含量为53%，过氧化值和酸价均符合国家的标准，色泽均匀。同时检测出70余种风味物质，包含杂环类（吡嗪、吡咯、吡啶、呋喃）、烷烃类、醛类、酮类、酯类、酸类、醇类等物质，其中杂环类物质是主要的呈香物质，如2-甲基吡...

Sunflower seeds are fried or roasted and have a crisp taste.They are an excellent snack food and are deeply loved by consumers.In this study,the two methods of cooking and negative pressure were combined,which greatly shortened the time for sunflower seeds to taste.At t...MORE Sunflower seeds are fried or roasted and have a crisp taste.They are an excellent snack food and are deeply loved by consumers.In this study,the two methods of cooking and negative pressure were combined,which greatly shortened the time for sunflower seeds to taste.At the...