微波膨化加工芒果脆片的研究

Study on the processing of mango chips by microwave puffing

通过对预干燥后的芒果条、芒果片进行微波膨化,研究水分含量、物料形状、糊精、CaCl2对微波膨化的影响,并对产品膨化率、酥脆度、色泽、外形平整性进行评价。结果表明:热风干燥温度以45℃为宜,片状物料比条状物料更适于微波膨化;芒果片微波膨化最适条件为,通过预干燥使膨化前芒果片水分质量分数降低至12%,再微波膨化22s,得到产品其膨化率、酥脆度、色泽、外型都良好;糊精浓度在7%以下时,对脆片的酥脆性、色泽有一定的改善作用,CaCl2则没有改善芒果片品质的作用。

The mango strips and mango chips were puffed in microwave oven after pre-drying. Effects of moisture content, material shape, dextrin and CaCl2 on microwave puffing were researched. Expansion rate, crispness, color and morphology were investigated and evaluated. The results showed that the suitable drying temperature is 45 ℃ and chip material is more suitable for microwave puffing than strip material, the suitable microwave puffing conditions for mango chips is first pre-drying the fresh chips by hot air until the moisture content declines to 12% and then puffing for 22 seconds. The products have good quality including expansion rate, crispness, colour and morphology. Dextrin （concentration ≤7%） treatment can improve mango chips＇ expansion rate and crispness, but CaCl2 treatment can＇t improve mango chips＇ quality.