天然美味魔芋休闲食品的开发

Development of Natural Delicious Konjac Snack Food

以魔芋粉为主要原料,经过面粉醒发、成型及蒸制、油炸、调味,开发一种天然营养美味的魔芋休闲食品。以感官评定为指标,通过单因素实验,探究不同参数对产品品质的影响,并结合正交实验优化魔芋辣条的最佳工艺、配方。结果表明:魔芋辣条的最佳配方为面粉100 g,魔芋精粉100 g,食用油8 g,调味料12 g,采用半油炸的方法,先蒸制5 min,再油炸,炸至金黄即可;冷却后调味,最后进行真空包装;此条件下制作出的魔芋辣条色香味俱全。本研究为推动新食品原料魔芋的食品化开发提供一定的理论参考。

Konjac flour was used as the main raw material to develop a kind of natural nutritious and delicious konjac snack food,konjac spicy flour strips,through mixing of flour for fermentation,shaping,steaming,frying and seasoning.The konjac spicy strips were evaluated by using sensory evaluation,and a single factor experiment was conducted to explore the effects of different parameters of processing on product quality.The processing technology and formula for the konjac spicy flour strips was optimized in an orthogonal experiment.The results showed that the best formula for the konjac spicy flour strips is 100 g flour,100 g konjac powder,8 g edible oil and 12 g seasonings.Semi deep-frying method was adopted:steaming for 5 minutes and then deep-frying to golden yellow.After cooling,the deep-frying product was seasoned,and finally vacuum packaged.Under these conditions,the prepared konjac spicy flour strips have excellent color,flavor and taste.This experiment might provide some reference for promoting the development of new konjac-based leisure food.