应用微波真空方法膨化蓝靛果脆片的研究  

Puffing technique for Lonicera edulis Turc crisp chips using microwave vacuum method

作　　者：刘成海[1] 霍俊伟[2] 郑先哲[1] 贾暑花[1] 高晓臣[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030 [2]东北农业大学园艺学院,哈尔滨150030

出　　处：《东北农业大学学报》2009年第11期116-120,共5页Journal of Northeast Agricultural University

基　　金：哈尔滨市科技攻关计划项目(2007AA6CE114);东北农业大学创新团队项目(CXZ005-1)

摘　　要：为了分析蓝靛果脆片的微波真空膨化工艺参数对其质构特性的影响,在确定蓝靛果果浆制成果团的配方基础上,用微波真空干燥机在单因素工艺条件下膨化蓝靛果脆片,用质构仪分析了脆片的质构特性。结果表明,微波功率和真空压力对脆片的膨化率,硬度以及脆性有显著性影响;初始微波强度对膨化率有显著性影响,而对硬度和脆性的影响不显著;在蓝靛果鲜片初始含水率为35%(W.B.)时,获得较好质构特性的微波真空膨化条件为:微波功率为2.59kW,真空压力为80kPa,初始微波强度为20W·g-1。In order to investigate effects of puffing parameters under microwave vacuum conditions on the texture characteristics of Lonicera edulis Turc crisp chips, the final chips were obtained by a microwave-vacuum dryer under various single factor puffing conditions, whose texture characteristics were measured by a texture analyzer. The results showed that both microwave power and vacuum pressure expressed significant effect on expanding ratio, hardness and crispness of Lonicera eduliis Turc crisp chips, and microwave intensity had significant effects only on the expansion rate. A reasonable puffing parameters combination, in terms of microwave power of 2.59 kW, vacuum pressure of 80 kPa and microwave intensity of 20 W.g^-1, was determined to obtain high quality Lonicera edulis Turc crisp chips with suitable crisp textures, bright color and the special fruit fragment.

关 键 词：微波真空 膨化 蓝靛果脆片 膨化率 硬度 脆性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]