响应面法优化慈姑脆片微波加工工艺

以慈姑为原料,采用微波加工方式制成即食慈姑脆片,考察了装载量、切片厚度、微波功率对慈姑脆片脆度、硬度及b^*值的影响,并采用响应面试验优化微波加工工艺。结果表明,即食慈姑脆片微波加工最佳工艺条件为:慈姑片装载量52 g,切片厚度2.4 mm,微波功率210 W,最终慈姑脆片脆度为1873.47 g,所得慈姑脆片色泽鲜亮均匀、酥脆爽口、具有慈姑独特风味。通过比较微波干燥、恒温干燥、热风联合微波干燥和热泵干燥的慈姑脆片主要特性,结果表明微波干燥的慈姑脆片主要特性比较优良。

Optimization of the Microwave Processing Technology of Arrowhead Chip by Response Surface Method

With arrowhead as the raw material, the effects of loading, slice thickness and microwave power on the brittleness, hardness and b* value of the arrowhead chip were investigated by microwave processing, and the microwave processing was optimized by the response surface test. The results showed that the best processing conditions for the microwave processing of the instant arrowhead chip were as follows:The loading capacity of the arrowhead was 52 g, the thickness of the section was 2.4 mm, the microwave power was 210 W, the crispness of the final product was 1873.47 g, the color of the arrowhead chip was bright and uniform, crisp and tasty, and the invention had the unique flavor of the arrowhead. By comparing the main characteristics of microwave drying, constant temperature drying, hot air combined microwave drying and heat pump drying, the main characteristics of microwave drying arrowhead was better.