微波膨化银杏饼工艺研究

Study on Technology of Microwave Puffing of Ginkgo Biscuits

以银杏为原料,采用微波技术开发膨化银杏饼。研究了淀粉种类和干燥水分含量对银杏饼感官品质和膨化率的影响。结果表明,淀粉种类和干燥水分含量对银杏饼的感官品质和膨化率都有一定的影响;与其他淀粉相比,添加糯米淀粉制备的银杏饼感官品质好、膨化率高;水分含量过大过小都降低了银杏饼的膨化率。通过单因素和正交试验确定膨化银杏饼的最佳工艺为微波功率用中火,银杏饼厚度3 mm,微波时间80 s,水分含量12%。

Microwave technology was used to develop puffed ginkgo biscuits with ginkgo as raw material.The effects of starch types and moisture on sensory and expansion rate of biscuits were studied.The results showed that starch types and moisture had effects on sensory and expansion rate of ginkgo biscuits.Compared with others starch,glutinous could improve the sensory quality and obtained the best expansion rate.The excessive or insufficient moisture content reduced the expansion rate of ginkgo biscuits.Through single factor and orthogonal test,the optimum technology of ginkgo biscuit was medium fire,thickness 3 mm,microwave time 80 s and moisture content 12%.