怀山药微波膨化脆片的工艺优化

Process Optimization of Chinese Yam Chips by Microwave Puffing

以怀山药为原料,在单因素试验的基础上,以水分含量、膨化时间、切片厚度为主要影响因素,以综合得分为考察指标,通过响应面法优化了怀山药微波膨化脆片的工艺参数。结果表明,怀山药微波膨化的最佳工艺参数为:原料水分含量10%,膨化时间45 s,切片厚度8 mm,微波膨化综合评分为4.95分。在此工艺条件下制得的怀山药微波膨化脆片白色略带微黄,质地酥脆,口感良好,具有很好的膨化度,并保留了怀山药特有的清香。

Based on the single factor experiments, with water content, puffing time and slice thickness as main factors, the comprehensive score as the response value, the processing conditions of microwave puffling chips of Chinese yam were optimized by response surface methodology. The result showed that the optimum process parameters were as follows： water content 10%, puffing time 45 s and slice thickness 8 mm. And the comprehensive score was4.95. Under these conditions, the puffling chips had white and slightly yellow color, crisp texture, good taste and puffling degree, and unique fragrance of Chinese yam.