普鲁兰多糖在气流膨化热带果蔬脆片中运用的初步探讨

Preliminary Research on the Puffing Explosion of Tropical Fruits and Vegetables Chips with Pullulanase Polysaccharide

分别以不同的定型填充料:普鲁兰多糖、阿拉伯胶、麦芽糊精、预糊化淀粉,作为气流膨化热带果蔬脆片的定型填充料,并设定不同的浓度对热带果蔬菠萝、木瓜、芒果进行浸泡,从果蔬脆片的膨化度、外观与口感、营养损失情况进行对比后发现,经5%浓度普鲁兰多糖浸泡处理后的果蔬脆片各指标均优于其他定型填充料。

This paper investigated puffing explosion of tropical fruits and vegetables using different stereotypia fillings. The studied stereotypia fillings include： Pullulanase polysaccharide, Gum Arabic, Mahodextrin and Dextrinized starch. Pineapple, papaya and mango were dipped into the above different concentration filling liquids. Factors such as dilatability, appearance, taste, loss of nutrition were studied. This experiment showed that chips processed with Pullulanase Polvsaceharede of 8% concentration was best.