微波膨化菊芋脆片的研制

Preparation Processing of Jerusalem Artichoke Chips by Microwave Puffing

对不同预处理的菊芋片进行微波膨化,研究菊芋片厚度、预处理方式、水分含量、水分均衡时间、微波功率和时间、固化处理方式对微波膨化效果的影响。得出最佳工艺参数:菊芋片厚度6mm,90℃热风干燥3.5h,预处理后菊芋片初始水分含量降至20%,水分均衡4h,用低档(额定功率800W)进行微波膨化150s,在此条件下,产品的酥脆度、色泽和外型均良好,最大膨化率达到2.18。以不同质量浓度糊精、NaCl或CaCl2处理新鲜菊芋片。结果表明:NaCl是影响膨化的最重要因素,其次是糊精和CaCl2,实验的最优组合为NaCl1.5g/mL、糊精1g/mL、CaCl20.4g/mL,此条件处理后的菊芋脆片的酥脆性、膨胀率和色泽均得到了改善。

Jerusalem artichoke chips were puffed by microwave oven after different pre-treatments.Effects of chip thickness,pre-treatment style,water content,water equilibrium time,microwave power and time,and solidification method were investigated to improve the puffing efficiency of products.Results indicated that jerusalem artichoke chip thickness of 6 mm,suitable drying temperature and time of 90℃ and 3.5 h,water content of 20% after pre-drying fresh chips by hot air,water equilibrium for 4 h and then puffing for 150 s could result in jerusalem artichoke chips with high quality such as crispness,color and morphology and the maximum expansion ratio of 2.18.The jerusalem artichoke chips were treated with dextrin,NaCl and CaCl2 at various concentrations.Effects of NaCl,dextrin and CaCl2 on microwave puffing were also investigated.Results showed that crispness,expansion rate and color of jerusalem artichoke chips were improved after the treatment at optimal combination conditions such as 1.5% NaCl,1% dextrin and 0.4% CaCl2.These investigations will provided a reference for the research and development of chips and will accelerate the development of jerusalem artichoke chips.