微波膨化果蔬小食品的研究

Studied on fruit-vegetable snack food using microwave puffing.

探讨了微波膨化技术在山药和胡萝卜脆片加工中的应用。以膨化率为指标,结合感官评价,实验了添加不同比例的淀粉原料对山药及胡萝卜脆片膨化效果的影响,并讨论了样品初始水分含量、样品的厚度以及微波功率和时间对膨化率的影响,且通过正交实验确定了最佳膨化工艺条件。

The processing of crisp Chinese yam by microwave puffing was studied. The influence of microwave on the puffing effect of Chinese yam with added starch, sample moisture content, thickness, microwave power and treating time on expansion volume were discussed according to index of the puffing rate combined with sensory value. The best conditions in the puffing process were determined through the orthogonal experiment,