辽宁农业科学Issue(4)：16-22,7.DOI:10.3969/j.issn.1002-1728.2016.04.004
响应面法优化冷榨花生粕制备锅巴工艺研究
Preparation of Cold Pressed Peanut Meal Rice Crust Using Response Surface Methodology
摘要
Abstract
We optimized the best technological parameters of cold pressed peanut meal rice crust by single fac-tor and response surface experiment.The results showed that 29% cold pressed peanut meal,7% moisture content ,frying time 29 s,frying temperature 181 ℃ to prepare rice crust effect is the best.Using these tech-nological parameters can produce the better rice crust which uniform color,golden brown,roasted peanut aro-ma,uniform thickness,taste crispy,and greasy feeling is not strong.关键词
冷榨花生粕/制备/锅巴Key words
Cold pressed peanut meal/Preparation/Rice crust分类
农业科技引用本文复制引用
王小鹤,于淼,鲁明,迟吉捷,付欣..响应面法优化冷榨花生粕制备锅巴工艺研究[J].辽宁农业科学,2016,(4):16-22,7.基金项目
国家农业科技创新工程-玉米主食化协同创新项目 （）
