摘要
为了得到速冻油条方便、快捷的加热方式,研究微波加热条件(微波功率、加热时间和加热质量)对速冻油条温度、水分含量、质构性质等品质特性的影响。依据感官评价结果,得到最佳微波加热条件。研究结果表明:240 W微波功率加热速冻油条160 s,水分损失少,食用口感好,感官品质高,是速冻油条的最佳加热条件。若要节约时间或节能省电,更适宜采用400 W加热90 s或者640 W加热60 s的加热条件。
In order to obtain a convenient and efficient heating approach , the influence of microwave heating conditions（microwave power, heating time and quality）on quality characteristics of frozen fried bread stick such as temperature, water content, texture property were studied. According to the result of sensory evaluation, the best conditions of microwave heating were got. Results indicated that the optimal conditions of microwave heating for frozen fried bread stick were heated for 160 s with the microwave power of 240 W. The heating conditions can decrease moisture loss of fried bread stick , maintain the best eating quality and improve sensory evaluation. To save time or microwave energy, heating conditions of 400 W, 90 s or 640 W, 60 s was more suitable for use.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期17-21,共5页
Food Research and Development
关键词
微波加热
速冻油条
加热条件
微波功率
加热时间
microwave heating
frozen fried bread stick
heating conditions
microwave power
heating time
