气流膨化菠萝脆片的工艺研究  

Studies on the Puffing Explosion of Pineapple Chips

作　　者：陈传福[1] 李坤[1] 张培正[1] 

机构地区：[1]山东农业大学食品学院泰安,271018

出　　处：《食品工业》2008年第1期47-49,共3页The Food Industry

基　　金：山东省科技攻关项目(No.011050101)

摘　　要：以当年产海南新鲜菠萝为原料,从不同品种、切分、成熟度、温度、压力差、停滞时间、水分含量等几方面对菠萝的气流膨化工艺进行研究。得出膨化菠萝脆片最佳工艺参数:膨化温度75℃、停滞时间2min^4min、压力差70kPa、膨化时间30min、水分含量20℅。The paper used fresh pineapple that Hainan produce as raw materials, adopted explosion-puffing technology to manufacture a new type of instant pineapple chips and the major parameters including variety, different breed, syncopation, mature degree, operation temperature, pressure difference, residence time and moisture content were found through the single factor experiments. Educe the best craft parameters of the puffing explosion of pineapple chips as follows： explosion temperature being at 75~C, residence time 2-4 minutes, pressure difference 70 kPa, puffing time 30 minutes, 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]