| 挤压加工因子对芋头酥片膨化率的影响 |
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| 引用本文： | 李共国,缪夏蝉,张仁杰,马建芳,田方,孙志栋.挤压加工因子对芋头酥片膨化率的影响[J].食品工业,2012(8):45-47. |
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| 作者姓名： | 李共国 缪夏蝉 张仁杰 马建芳 田方 孙志栋 |
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| 作者单位： | 浙江万里学院;奉化市农技推广总站;宁波市农业科学研究院 |
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| 基金项目： | 宁波市科技局重大科技项目“奉化芋艿优良品系高效繁育及加工利用技术研究与示范”(编号:2009C10001) |
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| 摘 要： | 研究了物料配料、挤出脆片坯厚度和油炸温度等挤压加工因子对芋艿酥片膨化率的影响。结果表明:加工物料中加入黑米能改善产品的色泽和质地,从而提高其感官品质。挤出脆片坯的厚度对酥片膨化率的影响达到显著水平(p<0.05),而物料配比和油炸温度对酥片膨化率也有明显的影响(p<0.1)。芋艿酥片适宜的工艺组合为A2B2C2,即m(芋艿)∶m(黑米)配比为1︰0.25、挤出酥片坯厚度1.2 mm、油炸温度230℃。
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| 关 键 词： | 挤压加工 酥片 膨化率 芋头 |
Effects of Extrusion Process Factors on Expanding Rate of Colocasia esculenta Chip |
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| Li Gong-guo,Miao,Xia-chan,Zhang Ren-jie,Ma-Jian-fang,Tian Fang,Sun Zhi-dong.Effects of Extrusion Process Factors on Expanding Rate of Colocasia esculenta Chip[J].The Food Industry,2012(8):45-47. |
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| Authors: | Li Gong-guo Miao Xia-chan Zhang Ren-jie Ma-Jian-fang Tian Fang Sun Zhi-dong |
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| Affiliation: | 1.Zhejiang Wanli University(Ningbo 315100);2.Fenghua Agricultural Technology Extension Station(Fenghua 315500);3.Ningbo Academy of Agricultural Sciences(Ningbo 315040) |
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| Abstract: | Effects of material composition,extrudate thickness and fry temperature on expanding rate of Colocasia esculenta chip was studied by the orthogonal design L9(33).The result showed that the chip’s color and texture could be advanced by addition of Colocasia esculenta curd.ANOVA analysis showed: extrudate thickness produced a great influence on expanding rate of the chip(p<0.05),so did expanding rate of the chip for various material composition and fry temperature(p<0.1).The optimum processing conditions were as follows: the ratio of Colocasia esculenta to black stickyrice 1︰0.25,1.2 mm of extrudate thickness and 230 ℃ of fry temperature. |
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| Keywords: | extrusion process chip expanding rate Colocasia esculenta |
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