冻干调味苦瓜脆片填充工艺和质构特性研究

Filling Technology and Texture Properties of Freeze-dried Flavored Bitter Gourd Crisps

以新鲜苦瓜为原料,对冻干调味苦瓜脆片填充的配方及加工工艺进行研究。通过单因素试验和正交试验确定了填充工艺的配方,并考察了填充温度、真空度和抽真空的时间对苦瓜脆片质构特性、色泽、感官品质的影响。结果表明:在大豆蛋白10%、麦芽糊精20%、食盐0.3%、木糖醇0.5%的条件下,苦瓜脆片的感官评分为8.87±0.28。在填充温度40℃、真空度0.07 MPa、抽真空的时间20 min的条件下,产品色泽(ΔΕ)值为4.61,脆度值为60.89 N,硬度值为133.90 N,感官评分为8.82,产品具有良好的感官品质和质构特性。

This experiment used fresh bitter gourd as raw materials,studied filling recipe and processing technology for freeze-dried flavored bitter gourd crisps.In order to explore the optimal process parameters and the filling formula of bitter gourd crisps,single factor and orthogonal tests were conducted. And studied the effects of filling temperature,vacuum degree and vacuum time for texture characteristics,color and sensory quality of bitter gourd crisps.The results showed that：under the conditions of soy protein 10 %,maltodextrin 20 %,salt0.3 %,xylitol 0.5 %,sensory score of bitter gourd crisps was 8.87 ± 0.28.The optimal process parameters were filling temperature of 40 ℃,vacuum degree of 0.07 MPa,vacuuming time of 20 min,color（ΔΕ）value of 4.61,crispness value of 60.89 N,hardness value of 133.90 N,sensory score of 8.82,the excellent sensory quality and higher texture properties of freeze-dried flavored gourd crisps were achieved under the optimal processing conditions.