常用淀粉对微波膨化玉米片品质影响及工艺参数优化研究

Study on the effect of common starch to microwave puffing corn chips and optimization of its processing parameters

采用微波膨化方法,分别考察大米淀粉、木薯淀粉、甘薯淀粉、马铃薯淀粉及玉米淀粉对玉米片膨化度和感官质量的影响,采用正交试验设计,优化出了膨化玉米片配方及制作工艺参数。结果表明,大米淀粉对玉米片膨化度的影响最大,马铃薯淀粉、木薯淀粉、甘薯淀粉次之,玉米淀粉的添加使产品的质构较好;以纯玉米粉100%为基准的优化配方为:大米淀粉15%、马铃薯淀粉15%、玉米淀粉5%;最佳制作工艺参数为:老化时间20h、坯料干燥时间6h、膨化功率800W、膨化时间15s。

Dealt with microwave puffing process to investigate the addition of rice starch, cassava starch, sweet potato starch, potato starch and corn starch to corn chips, and study the effect to the quality of puffing corn chips. The best formulas and parameters were optimized by orthogonal regression experiment. The results showed that： the effect of rice starch was the greatest and then was potato starch, cassava starch, cassava starch and corn starch, and the addition of corn starch would have better texture. The optimal formulas were： rice starch 15%, potato starch15% and corn starch5%. The optimal parameters were： retrogradate 12 hours, dry 6 hours,and the microwave power density at 800W for 20 s.