添加剂对微波膨化树莓果片质构特性的影响

Effect of different additives on texture properties of microwave puffing raspberry chips

为改善微波膨化树莓果片产品膨化率及质构特性,添加黄原胶、大豆纤维和单甘酯等3种添加剂调整原料配方,以膨化果片膨化率、硬度、脆度作为指标,采用单因素及Box-Behnken组合试验,探讨黄原胶、大豆纤维和单甘酯添加量对膨化果片质构特性影响,得到各因素与膨化果片膨化率、硬度、脆度回归模型,优化最佳微波膨化配方。结果表明,最优配方为黄原胶添加量0.75%,大豆纤维添加量5.5%,单甘脂添加量0.7%,此条件下,膨化树莓果片膨化率最大、硬度最小、脆度最大。验证微波膨化树莓果片最佳配方,最大相对误差小于5%,表明优化配方合理。适量添加剂可有效改善树莓果片质构特性,为微波膨化树莓果片工艺市场化提供理论依据。

In order to improve the texture properties and puffing rate of puffed raspberry chips,the raw material formula was adjusted by adding three kinds of additives,such as xanthan gum,soybean fiber and monoglyceride,where the expansion ratio,hardness and crispness were regarded as the dependent variables.Single factor and Box-Behnken combination experiments were conducted to investigate the effects of xanthan gum,soybean fiber and monoglyceride on the textural properties of puffed raspberry chips,and therefore obtained the regression model and optimized the optimum microwave puffing formula.Results showed that the optimum formula were:the addition amount of xanthan gum 0.75%,soybean fiber content 5.5%,and monoglyceride content 0.7%,which resulted in the highest expansion rate,the smallest hardness and the maximum crispness of puffed raspberry chips.The optimum formula of the microwave puffing raspberry chips was tested and the maximum relative error was less than 5%,which indicated that the optimized formula was reasonable.In conclusion,a suitable amount of additive could improve the texture properties of puffed raspberry chips,which could contribute a theoretical basis of the commercial utilization for the production.