气流膨化菠萝脆片的工艺研究  

Processing Study on Popping Explosion of Pineapple Chips

作　　者：陈传福[1] 李坤[1] 张培正[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2007年第12期165-168,共4页Food Science

基　　金：山东省科技攻关项目(011050101)

摘　　要：以当年海南产的新鲜菠萝为原料,采用气流膨化工艺,从不同品种、切分、成熟度、温度、压力差、停滞时间、水分含量等几个方面对菠萝的膨化工艺进行了研究。得出膨化菠萝脆片最佳工艺参数:膨化温度75℃、停滞时间2～4min、压力差为70kPa、膨化时间为30min、水分含量20%。The study made use of fresh pineapples of Hainan produce as raw materials and adopted popping explosion technology to manufacture a new type of instant pineapple chips. The major parameters including variety, different breeds, different sizes and thicknesses cutting maturation degree, operation temperatures, pressures, residence time and moisture contents were found through the single factor experiments. Educe the optimum craft parameters of the popping explosion of pineapple chips as follows： popping temperature 75 ℃, residence time 2-4 min, pressure 70 kPa, residence time 30 min, moisture content 20%.

关 键 词：气流膨化 菠萝脆片 膨化度 复水比 停滞时间 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]