风味山药脆片脆化工艺的优化

Optimization of Embrittlement Process of Flavored Yam Chips

为探讨风味山药脆片的最佳干燥工艺,以山药为原料,以感官评分和脆度为评价指标,采用单因素实验和正交试验研究切片厚度、微波功率、微波时间和装载量对风味山药脆片品质的影响。结果表明,青柠味、番茄味、香辣味三种不同风味的山药脆片最佳的真空微波干燥工艺为:真空度-90 kPa,切片厚度1 mm,微波功率1.5 kW,微波时间12 min,装载量1750 g/m^2。在该工艺下,研制的风味山药脆片味道独特、口感好、品质佳。青柠味山药脆片的脆度为520.33 g/s,感官评分为90.67分;番茄味山药片的脆度为523.67 g/s,感官评分为89.33分;香辣味山药脆片的脆度为525.00 g/s,感官评分为90.00分。

In order to discuss the best embrittlement process of flavored yam chips,the yam was used as the material,and the sensory score and brittleness were used as the evaluation indexes.The single factor test and orthogonal test were used to study the effects of slice thickness,microwave power,microwave time and loading capacity on the quality of flavored yam chips.The results showed that the optimal vacuum microwave drying process for three different flavors of yam chips such as lime,tomato and spicy was:vacuum degree-90 kPa,slice thickness 1 mm,microwave power 1.5 kW,microwave time 12 min,loading capacity 1750 g/m^2.Under the process,the flavored yam chips developed would be unique in taste,good in taste and quality.The brittleness of the lime flavored yam chips was 520.33 g/s,the sensory score was 90.67.The brittleness of the tomato flavored chips was 523.67 g/s,and the sensory score was 89.33.The brittleness of the spicy flavored yam chips was 525.00 g/s,sensory score was 90.00.