微波膨化再造型黑洋葱紫山药平菇营养脆片的工艺研究

Study on the Production Technology of Black Onion Purple Yam Oyster Mushroom Chips by Microwave Puffing

对再造型黑洋葱紫山药平菇营养脆片进行微波膨化,研究糯米粉添加量、料胚厚度、水分均衡时间、微波功率和微波时间对微波膨化效果的影响。得出再造型脆片制作的最佳工艺参数:糯米粉添加量9%、料胚厚度0.6mm、水分均衡60 min、中高档(640 W)微波膨化120 s,在此条件下生产的食用菌脆片休闲食品具有良好营养价值和保健功效,酥脆度、色泽和外型均较好。

Reshaped black onion purple yam mushroom chips were puffed by microwave oven to study the effect of glutinous rice flour amount, chip thickness, water balance time, microwave power and microwave time on microwave puffing. The results showed that the optimum process parameters were that the glutinous rice flour amount was 9%, chip thickness was 0.6 mm, water balance time was 60 min, puffing power was 640 W, puffing time was 120 s. The edible fungus crisp leisure food produced under above condition had good nulritional value and health care fimction, and the crisp, color and appearance were good.