摘要
以休闲食品为研究对象,添加鱼粉后利用质构仪分析微波膨化休闲食品的力学特性,确定微波功率、切片厚度和鱼粉添加量等单因素对休闲食品脆度和断裂伸长率的影响;结合中心组合响应面设计,对微波膨化鱼粉休闲食品中的微波功率、切片厚度和鱼粉添加量3个因子进行优化组合并定量分析研究,建立并分析了各因子与微波膨化鱼粉休闲食品脆度与断裂伸长率关系的数学模型。结果表明:微波功率599 W、切片厚度2.4 mm、鱼粉添加量11.2%,测得膨化率为6.82 MPa。
The article mainly researches on leisure food. Texture analysis was utilized to analyze the mechanical design of adding fish meal. The effects of single levels of microwave power, fish meal addition on the crisp and elongation thickness of leisure food. Combined with central composite response surface design, microwave power, thickness, addition fish meal were optimized and quantitatively analyzed, the mathematical models of the relationship between every factor and the tensile stress and elongation offish meal leisure food. The results showed that microwave power was 599 W, thickness was 2.4 mm, addition offish meal was 11.2%, the expansion ratio was 6.82 MPa.
出处
《食品工业》
CAS
北大核心
2018年第2期63-66,共4页
The Food Industry
基金
山东省教育科学研究课题(16SC100)
关键词
鱼粉
微波膨化
脆度
响应面
fish meal
microwave expansion
crispness
response surface
