| 微波膨化果蔬小食品的研究 |
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| 引用本文： | 朱丽莉,李娟.微波膨化果蔬小食品的研究[J].食品工业科技,2005,26(9):129-131. |
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| 作者姓名： | 朱丽莉 李娟 |
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| 作者单位： | 石河子大学,新疆石河子,832003 |
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| 摘 要： | 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。
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| 关 键 词： | 山药 胡萝卜 微波 膨化 |
| 文章编号： | 1002-0306(2005)09-0129-03 |
| 修稿时间： | 2005年1月26日 |
Studied on fruit-vegetable snack food using microwave puffing |
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| Zhu Lili et al.Studied on fruit-vegetable snack food using microwave puffing[J].Science and Technology of Food Industry,2005,26(9):129-131. |
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| Authors: | Zhu Lili |
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| Affiliation: | Zhu Lili et al |
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| Abstract: | The processing of crisp Chinese yam by microwave puffing was studied. The influence of microwave on the puffing effect of Chinese yam with added starch, sample moisture content, thickness, microwave power and treating time on expansion volume were discussed according to index of the puffing rate combined with sensory value. The best conditions in the puffing process were determined through the orthogonal experiment. |
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| Keywords: | Chinese yam carrot microwave puffing |
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