| 微波膨化番木瓜混合脆片工艺研究 |
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| 引用本文： | 罗树灿,黄苇,李远志,赵玲华,梁荣超.微波膨化番木瓜混合脆片工艺研究[J].中国调味品,2006(8):19-24. |
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| 作者姓名： | 罗树灿 黄苇 李远志 赵玲华 梁荣超 |
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| 作者单位： | 1. 华南农业大学,食品学院,广州,510642
2. 广州铭瑞企业有限公司,广州,510075 |
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| 摘 要： | 以番木瓜为主要原料，马铃薯淀粉、糯米淀粉和玉米淀粉为配料，对番木瓜混合脆片的加工工艺进行研究。结果表明，添加15％马铃薯淀粉和15％糯米淀粉，预干后水份含量在10％，采用微波功率为800W，微波膨化时间为25s，膨化后脆片的感官品质最佳。
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| 关 键 词： | 番木瓜 微波膨化 混合脆片 |
| 文章编号： | 1000-9973(2006)08-0019-06 |
| 收稿时间： | 2006-05-18 |
| 修稿时间： | 2006年5月18日 |
Study on the processing technology of microwave puffing papaya blending flake |
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| LUO Shu-can,HUANG Wei,LI Yuan-zhi,ZHAO Ling-hua,LIANG Rong-chao.Study on the processing technology of microwave puffing papaya blending flake[J].China Condiment,2006(8):19-24. |
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| Authors: | LUO Shu-can HUANG Wei LI Yuan-zhi ZHAO Ling-hua LIANG Rong-chao |
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| Affiliation: | 1. College of Food Science, South China Agricultural University ,Guangzhou 510642,China;2. Mingrui Enterprise Limited Company. of Guangzhou, Guangzhou 510075, China |
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| Abstract: | Papaya fruit was used as main raw material and different kinds of starch, potato powder, sticky rice powder, wheat powder etc. were supplemented to make papaya blending flake. Results of the experiments showed that the optimal processing parameters for microwave puffing papaya blending flake were using 15% sticky rice powder together with 15% potato powder, 10% water content of the flakes before microwave puffing, microwave ray density at 800W, and the microwave puffing time as 25s. |
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| Keywords: | papaya microwave puff blending flake |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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