| 摘要 |
The snack having voids is prepd. by (a) peeling pumpkin seed and drying into 4.4-5.8 % water content, (b) frying the dryed pumpkin seed for 2-3 min. in 130-150 deg.C vegetable oil, e.g. soybean oil, corn germ oil, repeseed oil etc., (c) removing the oil of the fryed pumpkin seed at 70-100 rpm in the centrifuge, (d) mixing 40-60 wt.% oil-removed pumpkin seed with 16-24 wt.% 55-60 brix sugar soln. contg. 0.4-0.6 wt.% gum, e.g. arabia, gua, xhantan gum etc., or 15-30 wt.% 60-65 brix sugar soln., and 24-36 wt.% powder mixt (sugar:salt:gelatinized corn powder or glutinous rice:starch or wheat powder:expansion agent = 0.06:0.03:0.63-0.72:0.18:-0.27:0.01), and (e) coating the surface of pumpkin seed with the obtd. mixt., drying at room temp. for 1-2 hr. and roasting at 150±0.5 to obtain the final product. |
