豌豆在油炸过程中会产生破碎现象,这不仅对产品的外观和感官乃至口感均有较大的影响,而且造成了不同程度的浪费。对影响油炸后豆瓣破碎率及感官的因素进行了分析与总结,并通过正交试验确定了油炸豆瓣的最佳工艺参数,即:豌豆水分含量55.0%,油炸温度160℃,油炸时间490 s,送料频率38.0 Hz,可达到豌豆的破碎率最低、产品的外观和口感最佳的效果。 Peas in the process of frying will produce broken phenomenon, which not only has a greater impact on the appearance of the product and the senses and even the taste, but also caused different degrees of waste. The influencing factors on the crushing rate and sensory of bean after frying were analyzed and summarized. The optimum technological parameters of frying watercress were determined by orthogonal experiment, that is, the moisture content of pea was 55.0%, the frying temperature was 160 ℃, Time 490 s, feeding frequency 38.0 Hz, pea can achieve the lowest broken rate, the appearance of the product and taste the best results.