微波膨化猪皮小食品的工艺研究  

Study on Little Food of Pigskin by Microwave Puffing

作　　者：梁华[1] 赵胜娟[1] 唐浩国[1] 任国艳[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品研究与开发》2013年第24期123-126,共4页Food Research and Development

摘　　要：猪皮为原料,对猪皮的微波膨化特性进行研究,通过试验确定猪皮的微波膨化条件,并通过相关数据的优化分析及感官评定确定膨化猪皮小食品的配方。试验结果表明:腌制液盐水浓度、煮制时间、干燥温度与时间、微波膨化强度与时间对微波膨化效果有显著影响。最佳微波膨化猪皮的工艺条件是盐水浓度为2%,煮制时间为35 min,在60℃下恒温干燥120 min,在高档下微波膨化200 s。In this study, pigskin was used as raw materials to discuss characteristics and conditions of microwave puffing, to determine the food of puffed pigskin formula by experiments and optimization analysis and sensory evaluation of relevant data. The results showed that the Salted liquid concentration, cooking time, drying temperature and time, intensity and duration of microwave puffing have a significant effect on the microwave expansion effect. The optimal process conditions of the microwave puffed pigskin is 2%of the saline concentration, 35 min of cooking, 120 min of drying at 60℃and 200 s of high-grade microwave puffing.

关 键 词：猪皮 微波 膨化 恒温干燥 煮制 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]