木薯片微波膨化工艺研究  

Preparation of cassava chips by microwave puffing

作　　者：张容鹄[1] 宋付平[2] 史敏[1] 何艾[1] 谢辉[1] 窦志浩[1] 

机构地区：[1]海南省农业科学院农产品加工设计研究所,海口571100 [2]中国热带农业科学院广州实验站,广州510140

出　　处：《食品科技》2013年第7期189-193,共5页Food Science and Technology

基　　金：海南省自然科学基金项目(310059);海南省重点科技计划项目(ZDXM20100030)

摘　　要：以木薯为原料,应用微波膨化技术进行木薯片微波膨化的工艺研究。以微波膨化木薯的感官评分为主要评价标准,综合木薯片的膨化率,探讨木薯品种、木薯切片厚度、木薯片漂烫时间、木薯片的含水量、微波膨化功率和时间对木薯片微波膨化效果的影响。结果表明:以华南9号木薯为原料,木薯漂烫时间为2min,切片厚度为1.5mm,木薯片水分含量为20%,微波膨化功率为8kW,膨化时间为30s,得到木薯片微波膨化效果最好。Using cassava as raw material, microwave puffing technology for cassava chips was investigated. It was discussed the effect of varieties, water content, slice thickness of cassava, blanching time, power of microwave and time on the result of microwave puffing cassava chips, taking the sensory score of microwave puffing cassava chips as the main evaluation criterion. The result showed that the best effect of microwave puffed cassava chips was obtained with 2min of blanching time, 1.5mm of slice thickness, 20% of moisture content, 8kW of microwave puffing power and 30s of puffing time, using southern China on the 9th cassava as raw material.

关 键 词：木薯 微波膨化 加工工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]