气流膨化南瓜脆片的工艺初探  

作　　者：高伟[1] 张培正[1] 

机构地区：[1]云南农业大学食品学院,云南昆明650201

出　　处：《食品工业科技》2007年第10期164-166,共3页Science and Technology of Food Industry

摘　　要：以新鲜南瓜为原料,采用气流膨化工艺,从不同切割方式、形状、预处理方式、停滞时间、温度、压力差等几个方面对南瓜的膨化工艺进行了研究。结果表明,经烫漂预处理后,柱状的膨化效果最好。最终确定南瓜膨化的最佳工艺为:温度100～105℃、停滞时间10min、膨化时间50min、压差105～110kPa。Using fresh pumpkin as raw materials, adopted explosion puffing technology to manufacture a new type of instant pumpkin chips was studied. The results indicated that variety and blanching treatment were essential to the puffing explosion of pumpkin. With pole and blanching, the explosion effect was satisfactory. The best explosion conditions were as follows -explosion temperature being at 100- 105℃, reaction time lOmin, puffing time 50min, pressure difference 105-110kPa.

关 键 词：气流膨化 南瓜脆片 预处理方式 膨化度 复水比 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]