摘要
将水分含量为20%的紫心甘薯片微波膨化,可得色泽、口味、膨化酥脆度适中的脆片。在单因素试验基础上,采用Plackett Burman试验,筛选出具有显著性影响因素,通过响应曲面法进一步分析这些因素的交互作用对微波膨化紫心甘薯脆片的影响,得到最佳膨化工艺参数,薯片厚度为1 mm,水分含量20%,均湿时间2 d,微波功率430 W,膨化时间40 s。
The purple sweet potato chips,with 20 % water content,can be changed into the ones with nice color,good flavor and moderate crispy by microwave puffing.Based on the single-factor test,significant factors were screened by Plackett Burman Test.Furtherly,the interaction of these factors on the expansion rate of microwave puffing chips was analyzed by response surface methodology.The results showed that the optimum puffing conditions were the thickness of the chip 1 mm,the water content 20 %,the moisture time 2 d,the microwave power 430 W and the puffing time 40 seconds.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期89-93,共5页
Food Research and Development
关键词
紫心甘薯
微波膨化
响应曲面法
purple sweet potato chips
microwave puffing
response surface methodology
