| 响应面法优化重组型香梨脆片加工工艺的研究 |
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| 引用本文： | 刘娅,张洪,韩新年.响应面法优化重组型香梨脆片加工工艺的研究[J].食品工业,2012(2):34-37. |
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| 作者姓名： | 刘娅 张洪 韩新年 |
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| 作者单位： | 石河子大学食品学院;新疆农垦科学院作物所 |
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| 摘 要： | 以库尔勒香梨为主要原料,玉米淀粉和马铃薯淀粉为辅助原料,采用微波膨化工艺,通过响应面试验,确定了微波技术加工重组型香梨脆片的最佳工艺及相关参数,即香梨打浆后,添加21%生淀粉(其中玉米淀粉与马铃薯淀粉的比例为2︰1),经糊化、老化及90℃热风干燥后,在微波功率600 W下膨化95 s,此时得到的重组型香梨脆片产品成型性好,口感酥脆,有淡淡香梨味,色泽金黄,感官评分达87分。
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| 关 键 词： | 重组型香梨脆片 加工 微波膨化 响应面 |
Study Processing of Recombined Crisps from Fragrant Pear by RSM |
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| Liu Ya,Zhang Hong,Han Xin-nian.Study Processing of Recombined Crisps from Fragrant Pear by RSM[J].The Food Industry,2012(2):34-37. |
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| Authors: | Liu Ya Zhang Hong Han Xin-nian |
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| Affiliation: | 1.Food College,Shihezi University(Shihezi 832000);2.Crop Research Institute of Xinjiang Academy of Agricultural and Reclamation Science(Shihezi 832000) |
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| Abstract: | In this paper,Kurle fragrant pear was used as raw material,with corn starch and potato starch as auxiliary materials to produce recombined crisps by microwave puffing technology.Through response surface experiment,optimization processing parameters were determined as follows: adding 21% starch into pure Kurle fragrant pear pulp(the ratio of corn starch to potato starch was 2∶1),after gelatinization,retrogradation and hot air drying at 90 ℃,the mixture was irradiated under the microwave power of 600 W for 95 s,then recombined crisps of pear with good formability,wonderful crispness,light fragrant pear flavor and golden in color was gotten.The sensory score to the crisps was 87. |
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| Keywords: | recombined fragrant pear crisps processing microwave puffing response surface methodology |
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