微波膨化奶香味慈姑脆片配方的研究

以慈姑为原料,采用微波技术对奶香味慈姑片进行膨化试验。考察全脂乳粉、白砂糖、牛奶香精和食盐添加量对微波膨化奶香味慈姑脆片的b*值、脆度、感官评分的影响,并采用正交试验优化调味料配方。结果表明,全脂乳粉添加量55%,白砂糖添加量80%,牛奶香精添加量0.12%,食盐添加量2%为最佳配方。在最佳配方下,微波膨化奶香味慈姑脆片的脆度值1 243.265 g和感官评分为90.9分,此时的慈姑脆片色泽鲜亮均匀、酥脆性好、香甜可口、具有慈姑独特风味。

Study on the Formula of Microwave-puffed Milk Arrowhead Crisp Chip

With the arrowhead as the raw material,the expanding experiment of milk arrowhead crisp chip was carried out by microwave technique. The effects of the amount of whole milk powder,sugar,milk flavor and salt on the b value,brittleness and sensory score of microwave-puffed milk were investigated. The formula of seasoning was optimized by orthogonal test. The results showed that the optimum formula was 55 % of whole milk powder,80 % of white sugar,0.12 % of milk flavor and 2 % of salt. Under the optimum formula,the crispness value of microwave-puffed milk arrowhead crisp chip was 1 243.265 g and the sensory score were 90.9. At this time,the color of the chip was bright and uniform,crispy,delicious,and it had a unique flavor.