冻干西瓜皮风味脆片的研制

Preparation of Freeze-Dried Watermelon Rind Flavor Crisp Chips

为促进资源回收利用、丰富休闲食品市场品种、提高休闲食品的营养价值及经济效益,以新鲜西瓜皮为原料,经过切片、护色、熟制、浸渍调味、冻干等步骤,制备西瓜皮风味脆片。同时以感官评分为评价指标,通过单因素试验与正交试验确定冻干西瓜皮风味脆片的最佳工艺参数。结果表明:西瓜皮最佳切片厚度为3 mm,沸水熟制2 min,调味液最佳组合为3%食盐、0.1%五香粉、0.01%甜菊糖苷和1%酵母抽提物(以200 g水为基准),西瓜皮薄片在调味液中浸渍2 h,再于-25℃冷冻1 h后真空冷冻干燥14 h,制得的西瓜皮脆片风味独特、香气浓郁、外观平整、口感纯正、脆度佳,水分含量及总灰分含量分别为5.0%和5.8%,符合NY/T 1393-2007相关标准。

In order to promote the recycling of resources,enrich the varieties of leisure food market,improve the nutritional value of leisure food and improve economic benefits.The fresh watermelon rind was used as raw material to prepare watermelon rind flavor crisp chips through cutting,color protection,cooking,dipping,seasoning,freeze drying such steps.The optimum technological parameters were determined by single factor and orthogonal tests with sensory score as the evaluation index.The results showed that the optimum slice thickness of watermelon rind was 3 mm,the slice was cooked by boiling water for 2 min firstly,and then soaked in a seasoning solution for 2 h,the best formula of seasoning solution were:salt 3%,five-spice powder 0.1%,stevia glycoside0.01%and yeast extract 1%(with 200 g water as basis),and then frozen at-25℃for 1 h followed by vacuum freeze-drying for 14 h.The prepared watermelon rind flavor crisp chips had unique flavor,rich aroma,smooth appearance,pure taste and good crispness.The contents of moisture and total ash were 5.0%and 5.8%respectively,which was compliant with the NY/T 1393—2007 relevant standards.