枣的变温压差膨化干燥工艺研究

利用变温压差膨化干燥技术开发枣加工新产品。通过研究,枣变温压差膨化干燥的关键影响因素,确定最佳工艺条件为预干燥水分40%,膨化温度105℃,膨化压差-0.08 MPa,干燥时间160 min,干燥温度75℃。采用以上工艺条件生产的枣膨化产品品质佳,酥脆可口。     

预处理方式对甘薯变温压差膨化干燥产品品质的影响

为研究预处理方式对甘薯变温压差膨化干燥的影响,以甘薯为原料,探讨膨化初始含水量、糖煮处理和冻融处理对甘薯膨化干燥产品硬度、表观密度和感官等的影响。结果表明:甘薯膨化初始含水量为75%～80%,用40%麦芽糖浆液煮沸处理2min,-18℃下冷冻处理12h再室温(20℃)自然解冻,在膨化温度为100～105℃、抽真空干燥温度75～80℃条件下所制备的甘薯膨化产品具有良好的色泽和酥脆性。试验表明运用糖煮和冻融预处理可明显改善甘薯膨化干燥产品的酥脆性和色泽。     

冻融处理对胡萝卜膨化效果的影响研究

以胡萝卜为原料,结合压差膨化技术,研究冻融前处理对胡萝卜膨化效果的影响。以膨化后产品的脆度和色泽为指标,通过对冷冻温度、冷冻时间、融冻温度、冻融次数及其协同作用影响因素的实验分析,来探究冻融处理对胡萝卜膨化效果的影响,确定胡萝卜压差膨化冻融前处理工艺参数。结果表明:冷冻温度和冷冻时间对脆度均具有显著影响(p0.05);冻融次数对脆度的影响较为显著。优选胡萝卜冻融处理参数为:冷冻温度-18℃,时间120min,融冻温度(80±2)℃时融冻一次,膨化后产品的脆度均值达到211.1N/s,明亮度L*值为46.99,产品品质较好。     

哈密瓜变温压差膨化干燥工艺研究

采用变温压差膨化干燥技术,探讨预干燥后水分含量、膨化温度、抽空温度、抽空时间、停滞时间和压力差等因素对哈密瓜脆片产品的水分含量、脆度、膨化度和色泽的影响。研究结果表明,预干燥后原料含水量、膨化温度、抽空时间对哈密瓜膨化产品质量影响较大;哈密瓜膨化的合适含水量在30.14%左右;较适的膨化温度为90℃、抽空温度为80℃;抽空时间为120min较为合适;停滞时间、压力差处理在一定范围内差异不显著,实验确定停滞时间和压力差分别为5min、0.2MPa。     

黑毛豆仁气流膨化干燥工艺优化

为优化气流膨化干燥黑毛豆仁的工艺,采用三因子二次正交旋转组合设计,分析了预干燥后水分含量、膨化温度和抽空干燥时间对产品的水分含量、硬度、脆度和a*值的影响,并进行响应曲面分析结果表明:预干燥后水分含量、膨化温度、抽空干燥时间对膨化黑毛豆仁的各指标影响显著,黑毛豆仁气流膨化的最佳工艺为:预干燥后水分含量30.75％,膨化温度100℃,抽空干燥时间98min.     

菠萝蜜热风-变温压差膨化干燥工艺研究

在热风干燥特性研究基础上,探讨热风预留水分含量、膨化温度、抽真空温度、抽真空时间、膨化次数5个因素对热风—变温压差膨化干燥菠萝蜜产品的色泽、脆度、硬度、复水性的影响。结果表明:菠萝蜜热风-变温压差膨化干燥的最优工艺条件为:热风预干燥温度60℃,热风预留水分含量27.53%,膨化温度90℃,抽真空温度60℃,抽真空时间2.5h,膨化次数5次,停滞时间5min,真空度-0.098 MPa。在该膨化条件下,菠萝蜜产品的ΔE值为3.30±0.58,L值为54.19±0.13,b值为28.95±0.16,硬度值为4 830.82±734.43,脆度值为17.45±4.34,复水比为2.42±0.13。     

胡萝卜变温压差膨化干燥影响因素研究

利用变温压差膨化干燥技术开发胡萝卜加工新产品.通过研究胡萝卜变温压差膨化干燥的关键影响因素,确定最佳工艺条件:膨化温度为100℃;抽空温度为80℃;抽空时间为150 min;膨化压力差为0.2 MPa;停滞时间为10 min.采用以上工艺条件生产的胡萝卜膨化产品色泽鲜亮,酥脆可口.     

前处理方法对鲜枣压差膨化效果的影响

通过单因素试验和对比实验,研究了冷冻处理、预干燥处理、高压处理结合压差膨化技术对鲜枣膨化效果的影响。结果表明：1）冷冻处理温度为－18 ℃时,处理240 min的大枣脆度较好;高压处理压强为180 MPa,5 min产品的脆度较好;预干燥处理中不经过干燥处理的产品脆度和亮度较好;2）－18 ℃条件下冷冻处理240 min之后膨化,膨化温度为85 ℃,0.2 MPa时色差L*值和产品的脆度较好。     

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...     

预处理对猕猴桃压差膨化脆片品质的影响

将处理工艺与压差膨化技术相结合,以猕猴桃为原料,探讨了切片厚度、预脱水、冷冻等预处理方式对猕猴桃压差膨化脆片品质的影响。通过试验得出猕猴桃压差膨化最佳预处理条件为:切片厚度约8 mm,预脱水方式选择微波干燥,最佳条件为微波功率60 W处理30 s,于-4℃条件下冷冻16 h,在膨化温度95℃,压力差为0.41 MPa,停滞时间为10 min,抽空温度为70℃,抽空干燥时间为180 min的条件下制备的猕猴桃脆片品质优良,具有良好的酥脆性。     

膨化食品的安全性问题

主要介绍了膨化食品的类型、营养性、存在的安全性问题及今后的发展情况,期望使人们对膨化食品有一个全面的了解。     

Explosion puffing of bananas

Banana slices were satisfactorily dehydrated by incorporating explosion puffing into the drying process. Water contents in the range 27–38%, steam temperatures of 152–160°C, internal pressures of 0.8–1.0 Kg cm^-2 and residence times of approximately 1 min were typical explosion puffing conditions. Initial and final drying were performed with hot air at a temperature of 70°C, velocity 3.6 m s^-1, and relative humidity 35%. The increase in porosity obtained by puffing clearly reduced the total drying time compared with conventional air dried (CAD) samples. A simple diffusional model was applied to calculate the effective diffusivities of water vapour during drying of samples with and without puffing treatment. Analytical tests for colour differences, bulk density, porosity, rehydration parameters, and scanning electron microscopy in both puffed and CAD banana samples were also performed.     

关于膨化技术

<正> 膨化食品是利用加热及改变体系压差的方法,将原料加工成一种多孔呈膨松状的食品,因其味道鲜美、口感酥脆、易于被人体消化吸收而深受消费者的青睐。膨化食品按原料可分为:淀粉类食品,如玉米、大米、小米;蛋白类食品,如大豆及其制品;或两者混和的食品,如虾片、鱼片等产品。     

Optimisation of puffing naked barley

The expansion of volume (the puffing index) of naked barley was investigated at various operating conditions of the puffing process. The purpose was to optimise the manufacture of expanded grains of the naked barley cultivars that have exceptional nutritional value for humans. The influence of the following parameters on the puffing index was investigated: the mass and the moisture content of the charge of the puffing barrel, pressure and temperature during the puffing process, the cultivar of barley, pre-processing of the grain (grinding and polishing), adding water into the barrel and the sensory quality of the product.

A regression equation was established for the calculation of the puffing index as a function of the operating parameters. The puffing index is influenced especially by the operating temperature and pressure. There was no influence found of mass of the charge, the cultivar of barley, the degree of grinding of barley, washing of the grains and adding water on the puffing index. The puffing index is not the sole indicator of the quality of the expanded product. It is necessary to take into account the sensory evaluation. A quality expanded naked barley was obtained at the operating temperature of 550 °C and pressure from 0.9 to 1.0 MPa with the moisture content of the charge around 16.5%.     

变温压差膨化干燥法制备紫薯生全粉研究

以新鲜紫薯为原料,采用变温压差膨化干燥法制备紫薯生全粉,探讨不同膨化温度、停滞时间、抽空温度对紫薯生全粉彩度指数b值、花青素含量、碘蓝值的影响,运用BoxBehnken试验设计优化变温压差膨化干燥法制备紫薯生全粉的技术参数。结果表明:3个因素对紫薯生全粉的色泽、花青素含量、碘蓝值的影响各异,其中膨化温度和抽空温度综合影响最大;最优干燥条件为膨化温度80℃、停滞时间5min、抽空温度69℃,在该条件下制得的紫薯生全粉颜色鲜亮,花青素含量及紫薯香味均保留较好。     

Understanding puffing in a domestic microwave oven

This work is intended to develop an overall understanding of puffing of a starch-based snack in a home microwave oven, using primarily the microwave energy. Combination of experimental measurements was used, including dynamic mechanical thermal analysis, CT-Scan, SEM, image processing, and measurement of temperature, moisture content, and expansion ratio. Effects of various product and process parameters on puffing, including those of pretreatment to produce the half product, were studied. Experimental data showed that the physicochemical processes contributing to crust formation were gelatinization of starch, migration of soluble ingredients to the surface, and shrinkage at the surface. A thicker material was harder to puff due to its increased mechanical resistance. Higher microwave power, leading to higher rate of evaporation, increased expansion. Evolution of mechanical properties of the crust greatly affected the final shape of the puffed product. In overall understanding, critical determinants of a puffing process were attributed to three material factors (reduced surface permeability, optimal moisture content, and deformability) and two process factors (intense heat and higher internal pressure from evaporation).     

Factors affecting the puffing quality of paddy

Histological studies showed that in good puffing varieties of paddy the aleurone layer was thin and weak at the specific points of bursting while the clearance between the husk and kernel was large and the grain was easily shelled. In the poor puffing varieties the aleurone was uniformly thicker along the peripheral section while clearance between husk and grain was smaller and the grains were relatively more difficult to shell. Optimum maturity of grains at an average grain moisture of 20 to 24% was essential for getting maximum puffing. Delayed harvesting caused sun checks and reduced overall puffing expansion. Sun checks caused by severe drying in the sun produced a similar effect. High grain density was associated with better puffing.     

微波膨化果蔬小食品的研究

探讨了微波膨化技术在山药和胡萝卜脆片加工中的应用。以膨化率为指标,结合感官评价,实验了添加不同比例的淀粉原料对山药及胡萝卜脆片膨化效果的影响,并讨论了样品初始水分含量、样品的厚度以及微波功率和时间对膨化率的影响,且通过正交实验确定了最佳膨化工艺条件。     

膨化技术及其在膨化食品生产中的应用

膨化技术作为一种新型食品生产技术,正逐步在食品工业中特别是在休闲膨化小食品的生产中得到广泛的应用。目前膨化食品的生产技术主要有挤压膨化技术和高温膨化技术两种。本文主要介绍这两种膨化技术的膨化机理。生产工艺和流程以及它们在膨化休闲小食品生产中的应用;并对微波膨化、供培膨化、真空油炸等新型食品膨化技术及其发展作了若干展望。