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中文摘要：
以白骨壤果实（即榄钱果）为主要原料,加工成甜酥榄钱果和五香榄钱果.结合感观评定指标,从配料、油炸温度、油炸时间等方面进行正交试验,确定甜酥榄和五香榄钱果二种最佳工艺方案,同时进行理化指标检测.结果表明,加工后的甜酥榄和五香榄二种钱果的粗脂肪质量分数分别为0.725%和136%、可溶性总糖质量分数分别为65.27%和51.40%、过氧化值分别为0.072%和0.051%,加工后的甜酥榄钱果和五香榄钱果食品粗脂肪含量、可溶性总糖含量都增加,过氧化值均未超过标准值0.25 g/100 g.
英文摘要：
The ＂sweet Avicennia marina fruit＂ and ＂spiced Avicennia marina fruit＂ food were made from Avicennia marina fruit,after processing,using the grading method for sensory testing.Crude fat,total soluble sugar,and peroxide value of ＂sweet Avicennia marina fruit＂ and ＂spiced Avicennia marina fruit＂ were measured.And we also use the Avicennia marina fruit,the ＂sweet Avicennia marina fruit＂ food and ＂spiced Avicennia marina fruit＂ food＇ crude fat,total soluble sugar,and peroxide value compared with the broad bean food.The results show that 60% of sucrose content sweet Avicennia marina fruit food is appropriate and 0.3 g/30 g chili powder of spiced Avicennia marina fruit food is appropriate;processed Avicennia marina fruit food＇ crude fat and total soluble sugar all increase,peroxide values do not exceed Standard value 0.25 g/100 g.Avicennia marina fruit is processed to sweet Avicennia marina fruit and spiced Avicennia marina fruit,mainly from the oil temperature and fried time,the ingredients in the experiment.By a series of the senses,the optimum technology of sweet Avicennia marina fruit：fried temperature 160 ℃,fried time2.5 minutes;the optimum technology of spiced Avicennia marina fruit： fried temperature 160 ℃,fried time 2 minutes.
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