炼乳味花生的烘烤工艺研究.docxVIP

炼乳味花生的烘烤工艺研究 完成日期： 指导教师签字： 评阅教师签字： 答辩小组组长签字： 答辩小组成员签字： PAGE 3 摘 要 花生是世界上最重要的油料作物与经济作物。发达国家花生主要以食用为主，其中烤花生和花生浆所占比例很高。我国则以油用为主要用途，但是随着社会经济发展，特别是花生食品工业的快速发展，食用的比例已经上升到30％，出现许多加工新产品。对炼乳味花生加工过程中的有关影响因素进行了探讨。 影响炼乳味花生的因素包括原材料、糖浓度、裹衣层数、焙烤温度和焙烤时间。正交试验确定裹衣层数为 3层、奶粉比例为 15%， 烘烤温度为 160 ℃。 此工艺条件获得的裹衣花生符合企业标准。理化指标及微生物指标检验结果表明，该产品的营养指标和卫生指标合格，并制定了该产品的标准。该产品营养丰富，口感纯正，丰富了果蔬饮料产品的种类，是一种符合现代化的健康饮料，具有广阔的市场前景。 关键词：花生； 椰子； 工艺条件； 感官评定 Abstract Peanuts are the most important oil crops and economic crops in the world. Peanuts in developed countries mainly eat mainly, of which roasted peanuts and peanut milk account for a high proportion. In China, oil use is the main purpose, but with the social and economic development, especially the rapid development of the peanut food industry, the proportion of food consumption has risen to 30%, and many new products have been processed. The influencing factors in the processing of milk-flavored peanuts were discussed. The factors affecting the condensed peanut flavor include raw materials, sugar concentration, number of layers, baking temperature, and baking time. Orthogonal tests determined that the number of layers was 3 layers, the proportion of milk powder was 15%, and the baking temperature was 160 °C. The peanuts obtained by this process meet the corporate standards. Physical and chemical indicators and micro