预干燥时间对微波低油薯片的影响

传统油炸马铃薯片的含油量高达30%以上,降低薯片的含油量很有必要。通过单因素试验探讨了预干燥时间对微波低油马铃薯片脆度、色泽和含油量的影响,结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;不同的预干燥时间能得到不同初始水分含量的半成品;预干燥温度85℃时,干燥时间对产品的脆度、色泽和油含量都有影响,干燥时间在35min时,马铃薯片的脆度最好;干燥时间长,产品的色泽相对较浅;产品的含油量大体上是随着干燥时间的增加而减少。     

低油马铃薯片工艺参数的研究

传统工艺生产的马铃薯片含油量高达30%以上,降低薯片含油量已成为必要.选择马铃薯品种、预干燥时间、食盐水溶液浓度和裹衣料用量四个因素,其中品种为三水平,其他各因素两水平L12(31×24)进行正交试验,对微波生产低油马铃薯片的最佳工艺参数进行了优化设计.结果表明:微波工艺可以降低成品含油量至12%以下.     

微波干燥法生产马铃薯脆片的研究

对微波功率、处理时间、淀粉含量、热风干燥等因素对马铃薯片生产的影响进行了研究,并对影响因素进行了比较。研究结果表明微波功率越强,失水速率越快,干燥所需时间越短;微波功率和微波处理时间的变化对马铃薯片脆度具有显著的影响,淀粉含量对马铃薯片脆度的影响不显著。先用72℃热风将马铃薯片干燥至16%水分,再用功率为640w的微波处理330s可以获得品质优良的马铃薯脆片。     

微波干燥法生产马铃薯脆片的研究

对微波功率、处理时间、淀粉含量、热风干燥等因素对马铃著片生产的影响进行了研究，并对影响因素进行了比较。研究结果表明：微波功率越强，失水速率越快，干燥所需时间越短；微波功率和微波处理时间的变化对马铃薯片脆度具有显著的影响，淀粉含量对马铃薯片脆度的影响不显著。先用72℃热风将马铃薯片干燥至16％水分，再用功率为640w的微波处理330s可以获得品质优良的马铃薯脆片。     

复合马铃薯片油炸工艺研究

以马铃薯淀粉和马铃薯全粉为主要原料,对复合马铃薯片的油炸工艺参数进行了研究。采用正交试验,确定了生产低含油量、低丙烯酰胺(AA)含量、高脆度复合薯片的最佳油炸工艺参数,即油炸前坯料的含水量控制在20%左右,含盐量2%左右,油温以160℃为佳,炸制时间为40 s,油炸薯片丙烯酰胺含量为0.28 mg/kg,在市售薯片基础上降低26.32%;含油量为23.36%,降低了1.47个百分点。     

椿芽保鲜工艺研究

通过实验,对椿芽的护绿、保脆、保藏液汁液配比和杀菌条件探讨研究。结果表明,护绿最佳工艺为:含锌离子浓度300μg/mL、铜离子浓度500μg/mL的浸泡汁液,70℃浸泡温度和1h浸泡时间;保脆最佳工艺为含0.1%氯化钙、3.0%食盐的浸泡汁液,2h浸泡时间;保藏汁液最佳配比为0.1%醋酸、0.02%山梨酸钾、3.0%食盐、0.1%氯化钙和0.1%异Vc钠;最佳杀菌工艺为75℃杀菌40min。椿芽经上述处理后能长久的保持色泽、脆度和香味。     

蕨根、葛根和马铃薯淀粉微波膨化加工性质的比较研究

研究了在蕨根淀粉、葛根淀粉和马铃薯淀粉中添加食盐、碳酸氢钠、蔗糖、油脂后微波加热效果、物料膨化效果的改变情况。结果表明:由于食盐、碳酸氢钠、蔗糖对淀粉糊化的影响及加热后的特性,随着添加量的增加膨化率变小,膨化过程也相对迟缓;随着糖含量的增加,产品的孔隙状态发生变化,孔隙变形、回缩,产品硬度减小,脆度增大,孔隙率渐大,色泽加深。油脂的添加,对脆度影响较大,但是对于膨化率、色泽的影响不大,添加过多时,口感变差。最佳配比是:食盐2%~4%,碳酸氢钠0.1%,蔗糖3%~6%,油脂3%~5%,并添加适量甜味剂以改善口感。     

不同成分裹浆的流变学特性及其对裹面虾品质的影响

实验测定了高酶大豆蛋白粉、黄原胶、甲基纤维素(A4M)、羧甲基纤维素(CMC)四种不同成分裹浆的流变学特性,并以裹面率、颜色、水分含量、含油量和脆性为指标,考察了四种裹浆和两种再加热方式(深度油炸和烘焙处理)对裹面虾产品品质的影响。研究表明,在流变学方面,四种裹浆均是假塑性流体,属于Herschel-Bulkley模型;A4M和黄原胶具有较大的粘度,可以提高裹浆的热定型特性和粘附特性以及产品的裹面率。在产品品质方面,A4M组和高酶大豆蛋白粉组可增加产品的脆性、改善产品的色泽和降低含油量;与深度油炸相比,烘焙处理能降低产品的含油量,提高产品色泽和脆性。     

加工工艺对油炸马铃薯片品质的影响

本文研究了油炸马铃薯片加工过程中切片预干燥时间、油炸温度和不同浸泡处理对油炸马铃薯片品质的影响,通过薯片炸前炸后色泽变化、亮度、丙烯酰胺含量、水分含量、含油量及感官指标等理化指标进行评估。结果表明,油炸马铃薯片的色泽变化和丙烯酰胺含量随油炸温度升高增大,预干燥时间越长切片炸前水分含量越低,油炸时间越短,但随着预干燥时间的增加油炸薯片色泽变化也越大。油炸马铃薯片的最佳生产工艺为:鲜切马铃薯片先在85℃清水中热烫3.5 min,再用0.3%CaCl2溶液中室温浸泡30 min,浸泡后切片在60℃下热风干燥箱干燥15 min,130℃油炸即可得到色泽变化最小、丙烯酰胺含量低的油炸薯片。     

马铃薯的几种腌制技术

为了充分利用马铃薯,介绍了咸马铃薯、咸甜芥末马铃薯片、糖醋马铃薯片、辣油马铃薯条、酱马铃薯、酱辣麻马铃薯丝和泡马铃薯等7种马铃薯产品的原料要求、生产配方、工艺流程及操作要点,同时给出了7种产品特点:咸马铃薯色泽乳白,质脆味咸;咸甜芥末马铃薯片色泽浅黄,质地脆嫩,味甜辣咸;糖醋马铃薯片具有色泽金黄、质地脆嫩、酸甜可口之特点;辣油马铃薯条色泽红黄,香辣可口;酱马铃薯色泽酱红色或金黄色,香甜脆嫩;酱辣麻马铃薯丝色泽红褐,麻辣香脆;泡马铃薯色白微黄,嫩脆咸香,略带辣味。     

微波膨化菊芋脆片的研制

对不同预处理的菊芋片进行微波膨化,研究菊芋片厚度、预处理方式、水分含量、水分均衡时间、微波功率和时间、固化处理方式对微波膨化效果的影响。得出最佳工艺参数：菊芋片厚度6mm,90℃热风干燥3.5h,预处理后菊芋片初始水分含量降至20%,水分均衡4h,用低档(额定功率800W)进行微波膨化150s,在此条件下,产品的酥脆度、色泽和外型均良好,最大膨化率达到2.18。以不同质量浓度糊精、NaCl 或CaCl2 处理新鲜菊芋片。结果表明：NaCl 是影响膨化的最重要因素,其次是糊精和CaCl2,实验的最优组合为NaCl 1.5g/mL、糊精1g/mL、CaCl2 0.4g/mL,此条件处理后的菊芋脆片的酥脆性、膨胀率和色泽均得到了改善。     

马铃薯脆片微波干燥工艺研究

研究了微波不同处理对马铃薯脆片的影响。微波功率高,则脆片的脆度好,合适的微波处理时间可以得到较好脆度的马铃薯脆片。冷冻处理可以得到变形小,表面颜色均匀的良好脆片,初始含水量15%左右的薯片进行微波加工具有较大的膨化率。     

变温压差膨化干燥对芒果品质的影响

以凯特芒果为原料,采用变温压差膨化干燥技术,探讨了切条厚度、预干燥后水分含量、膨化温度、膨化压力差、抽空温度、抽空时间和停滞时间对芒果膨化产品的硬度、脆度、色泽、膨化度和含水率的影响.结果表明:芒果膨化的最佳厚度为6 mm;预干燥后水分含量、膨化温度和抽空时间是影响芒果膨化产品品质的关键因素;预干燥后,含水量在61.7...     

MICROWAVE FINISH DRYING OF POTATO CHIPS

The effect of microwave finish drying of potato chips on their texture, color and oil content was studied. The intermediate moisture content (IMC) of the chips before microwave application and the reducing sugar content of the raw potatoes were the primary variables. The slices were individually submerged in oil at 320° F to various IMC and finish dried with 2500 watts microwave power for 1–3 min. Chip color was rated against PC11 Color Standards. Texture was evaluated subjectively by a panel and objectively by the L.E.E. Kramer Shear Press. Oil determination was made by Soxhlet extraction. The results showed that potato chips removed from the oil at IMC above 13% were unacceptably tough after microwave drying. Potatoes containing more than 0.9% reducing sugar had to be removed from the oil at IMC above 13% in order to obtain acceptable color of the microwave-finished product. Therefore, microwave finishing raises the limiting reducing sugar content from about 0.4 to about 0.9%. Oil content of microwave-finished chips was 90% that of conventional controls     

米粉裹粉配方的优化研究

选取信阳杂交粳米和调质米粉做原料,通过单因素试验和正交试验优化米粉裹粉的配方,旨在为米粉裹粉市场的发展以及新型裹粉配方的探索提供参考。结果表明:料液比、羟丙基甲基纤维素(HPMC)、甲基纤维素(MC)与焦磷酸钠等因素对油炸土豆片的挂糊量、含水量和感官评分等指标均有一定影响。通过排队评分法得出米粉裹粉的最佳工艺配方:料液比1∶6,HPMC添加量0.6%,MC添加量0.4%,焦磷酸钠添加量0.1%,信阳杂交早粳米A与调质米粉B的比例为19∶1,小苏打1%,盐1%。在此条件下,研究了米粉裹粉对油炸土豆块各指标的影响,油炸土豆块的含油量为33.56%,脆度为1 083.04 g。产品色泽金黄,口感酥脆、硬度适中、不粘牙。     

两种干燥方式对马铃薯全粉营养品质和加工特性的影响

以新鲜"云薯304"切片后,采用漂烫冻干、不漂烫冻干、漂烫烘干和不漂烫烘干四种工艺条件制备干片,再经研磨粉碎制成半生的马铃薯全粉,研究不同工艺条件下全粉的营养品质和加工特性。结果表明:采用漂烫冻干工艺,马铃薯全粉的颜色与鲜马铃薯颜色最接近,制备的马铃薯全粉还原糖含量最低,为0.15%;蛋白质含量(9.01%)、总淀粉含量(69.12%)、直链淀粉含量(31.60%)与其他三种工艺处理无显著差异;从加工特性上看马铃薯全粉的持水力(5.27 g水/g全粉)和持油力(1.55 g油/g全粉)、透光率(83.43%)和各个温度下的膨胀度(50℃:9.32 g/g;60℃:11.98 g/g;70℃:13.11 g/g;80℃:15.35 g/g;90℃:12.50 g/g)均最高,都显著高于其他三种工艺(P<0.05);且凝胶流程最短,为10.96 mm。因此,可认为漂烫冻干是制备马铃薯全粉的最优工艺。     

真空微波-真空油炸-真空微波三阶段联合脱水工艺生产低含油率马铃薯脆片

为得到低含油率并具有令人满意品质的马铃薯脆片,采用真空微波-真空油炸-真空微波三阶段联合脱水工艺,并对三阶段联合脱水工艺进行优化,得出三阶段联合脱水工艺的最佳转换点。三阶段联合脱水过程的优化工艺条件为：前期微波强度1.4W/g在真空度0.06MPa下真空微波预干燥8min,然后,在100℃和0.09MPa条件下真空油炸15min,最后在微波强度2.4W/g和真空度0.095MPa条件下干燥4min。三阶段联合脱水工艺的转换点对应马铃薯的水分质量分数分别为68%(湿基)和10%(湿基)左右。     

Production of conjugated linoleic acid-rich potato chips

ABSTRACT:  Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization of linoleic acid in soy oil by photoirradiation. This oil may allow greatly increased dietary CLA without significantly elevating fat intake. The objective of this study was to prepare CLA-rich potato chips by frying in CLA-rich soy oil. Soy oil was photoisomerized in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay processed to remove the residual iodine and this oil was then used to fry potato chips. Oil was extracted from fried chips and analyzed for its CLA content with gas chromatography. A 1-oz serving of CLA-rich potato chips contained approximately 2.4 g CLA as compared to 0.1 g CLA in 3-oz serving of steak fillet and 0.06 g CLA in 8-oz serving of whole milk. The peroxide value of the oil extracted from potato chips was found to be 1 meq/1000 g sample, which was within the acceptable commercial standards. This study may lead to the commercialization of CLA-rich food products.     

Effect of soy addition on microwavable pocket-type flat doughs

Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and 1H nuclear magnetic resonance [1H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. PRACTICAL APPLICATION: Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, prevented the deleterious textural changes associated with microwave heating. These results suggest that soy is a functional ingredient for the textural improvement of microwavable pocket-type flat doughs.