微波真空膨化树莓脆片配方优化及微波强度影响  

Optimization of raspberry formula on microwave vacuum puffing and effect of microwave intensity

作　　者：郑先哲[1] 刘代亚[1] 宋翔宇[1] 刘海军[1] 林甄[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2013年第8期1-5,共5页Journal of Northeast Agricultural University

基　　金：国家自然科学基金(31071579);黑龙江省自然科学基金重点项目(ZD201013);黑龙江省教育厅重点科研项目(12521Z003)

摘　　要：为提高微波真空膨化加工后树莓脆片口感，利用黄金分割法确定树莓果浆与淀粉添加比例，得到变性淀粉、麦芽糊精和果浆最佳配比为0．417：0．257：0．326。微波强度对膨化的树莓脆片质构特性有显著影响，在初始含水率22％、真空度55kPa、微波功率1．67kW、微波强度18．33-24．44W·g^-1。微波真空膨化条件下加工浆果脆片膨化率高、脆性大、硬度低，有较高感官评价值。In order to improve the taste quality of berry snack puffed by microwave vacuum method, the golden section method was used to deterimine the ratio of raspberry and starch. An optimal formula was obtained as the ratio of modified starch： maltodextrin： jam of 0.417： 0.257： 0.326. Microwave intensity has obvious effect on the texture characteristic of puffed raspberry snack. High taste quality of berry snack with high expansion ratio, great crispness and low hardness may be obtained in the conditions of initial moisture content of 22%, vacuum degree of 55 kPa, microwave output of 1.67 kW and microwave intensity of 18.33-24.44 W. g^-1.

关 键 词：黄金分割法 树莓 脆片 微波强度 微波真空膨化 

分 类 号：S226[农业科学—农业机械化工程]