不同微波参数对真空微波膨化哈密瓜干的影响

Effects of Different Microwave Parameters on Vacuum Microwave Puffing of Dried Cantaloupe

为了研究不同微波参数对哈密瓜干真空微波膨化产品的影响,以西州蜜17号哈密瓜干为原材料,采用真空微波膨化技术,通过单因素试验研究不同微波时间和微波火力对哈密瓜干膨化后的色泽、膨化度、质构(硬度和脆度)、总糖、总酸、Vc和总黄酮含量的影响。结果表明,在微波时间为24 s、微波火力为40%的条件下,产品的色泽与哈密瓜干色泽相近,产品的膨化度为785.05%,硬度为1530.73 g,脆度为1.84 s,且较大限度地保存了产品中的营养素含量,产品中Vc含量为110.85 mg/100 g,总糖含量为14.78%,总酸含量为0.61%,同时微波的作用使产品中总黄酮的含量有所上升,为15.67 mg/g。因此,在一定的微波参数条件下,可真空微波膨化出最佳的哈密瓜膨化片产品。

In order to study the influence of different microwave parameters on vacuum microwave puffing products cantaloupe,the experiment took Xizhou Honey 17 dry cantaloupe as raw material and adopted vacuum microwave puffing technology,through single factor test to study the effect of different microwave time and microwave power on color,swelling degree,texture(hardness and crispness),total sugar,total acid,Vc and total flavonoid content of puffed dry cantaloupe.The results showed that under the condition of microwave time of 24 s and microwave power of 40%,the color of the product was similar to that of the dry cantaloupe,the puffing degree of the product was 785.05%,the hardness was 1530.73 g,the crispness was 1.84 s,and the nutrient content of the product was preserved to a large extent.The content of Vc in the product was 110.85 mg/100 g,the content of total sugar was 14.78%,the content of total acid was 0.61%,and the content of total flavonoid in the product increased to 15.67 mg/g due to the effect of microwave.Therefore,under the condition of certain microwave parameters,the best puffed cantaloupe slices can be produced by vacuum microwave puffing technology.