微波膨化重组型紫薯白灵菇脆片的工艺优化  

Process optimization of recombined crisps of purple yam-Pleurotus nebrodensis by microwave puffing

作　　者：李超[1,2] 商学兵[1,2] 赵节昌[1,2] 马艳芹[1,2] 王瑞[1,2] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000 [2]江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221000

出　　处：《粮油食品科技》2014年第1期24-28,共5页Science and Technology of Cereals,Oils and Foods

基　　金：2013年国家星火计划项目(2013GA690418)

摘　　要：根据Box-Behnken的中心组合试验设计原理,在单因素试验的基础上,采用三因素三水平的响应曲面分析法,建立重组型紫薯白灵菇脆片加工的二次多项数学模型,以感官得分为响应值作响应面和等高线,分析膨化时间、紫薯白灵菇(质量比为1:1)添加量和水分平衡时间对重组型紫薯白灵菇脆片的影响。研究结果表明,重组型紫薯白灵菇脆片加工的最佳工艺参数为厚度0.6 mm、微波功率700 W、膨化时间121 s、紫薯白灵菇添加量16.9 g、特精粉50 g、水分平衡时间1.3 h,此时其感官得分为91.8。产品外观平整、颜色均匀,微孔大小适度、一致,香味浓郁且口感酥脆。The quadratic muhinomial mathematical model of the process of recombined crisps of purple yam - pleurotus nebrodensis was built by response surface analysis with three factors and three levels, ac- cording to Box - Behnkcn central composite design （CCD） principle, based on single factor tests. The re- sponse surface and contour were graphed with the sensory evaluation score as the response value. The effects of puffing time, amount of the mixture of purple yam and pleurotus nebrodensis （ mass ratio ： 1 ： 1 ） and water equilibrium time on the crisps were analyzed. The result showed that the optimal parameters were obtained as follows ： chip thickness 0.6 ram, puffing power 700 W, puffing time 121 s, amount of pur- ple yam and pleurotus nebrodensis 16.9 g, the first class wheat flour 50 g and water equilibrium time 1.3 h. Under the optimized condition, the average sensory evaluation score was 91.8. The outward appearance of the product was smooth with uniform color, moderate and identical pore size, taste crispy with aromatic flavor.

关 键 词：重组型紫薯白灵菇脆片 微波膨化 响应曲面法 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]