甘薯微波膨化脆片的工艺优化

Process Optimization of Sweet Potato Chips by Microwave Puffing

为优化微波膨化甘薯脆片的工艺条件,笔者以甘薯品种、切片厚度、初始含水量、漂烫时间、微波强度及膨化时间等为因素,以色泽、膨化率、断裂力、感官评分等为考核指标,采用正交试验设计法进行研究分析。结果表明:初始含水量、切片厚度、微波强度及膨化时间和品种为主要影响因素,得出微波膨化甘薯脆片的最佳工艺条件为:品种“山东紫薯”,纵向切片厚度2.0mm,沸水漂烫180s,含水量15%,微波强度2.3W/g,膨化时间50s;品种“福建黄心”,纵向切片厚度2.5mm,沸水漂烫180s,含水量15%,微波强度2.3W/g,膨化时间50s。在该工艺条件下得到的甘薯脆片色泽、口感、质地俱佳,膨化效果好,为甘薯的开发利用及甘薯脆片品质的改善提高提供了有效借鉴与参考。

In order to optimize the process conditions of microwave puffed sweet potato chips, the orthogonal test design method was used, the main factors were sweet potato varieties, slice thickness, initial water content, blanching time, microwave intensity and puffing time, and the evaluation indexes were color, puffing rate, fracture strength and sensory score. The results showed that sweet potato varieties, slice thickness, initial water content, microwave intensity and puffing time were the main influencing factors. The optimum technological conditions for microwave puffing sweet potato chips were as follows: variety “Shandong purple potato”, longitudinal section thickness 2.0 mm, blanching 180 s with boiling water, water content 15%, microwave intensity 2.3 W/g, puffing time 50 s;variety "Fujian yellow heart", longitudinal section thickness 2.5 mm, blanching 180 s with boiling water, water content 15%, microwave intensity 2.3 W/g and the puffing time 50 s. The sweet potato chips obtained under the process conditions had good color, taste and texture, and puffing effect, which provided an effective reference for the development and utilization of sweet potato and the improvement of the quality of sweet potato chips.