板栗糯米饼的微波膨化工艺和酥脆度改善方法的研究  

Processing of puffed chestnut cake by microwave puffing and improving of crispness

作　　者：沈泉[1] 丁浩[1] 蒋正中[1] 董明[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2014年第11期225-229,共5页Science and Technology of Food Industry

基　　金：国家技术创新工程试点省项目支持(10140106056)

摘　　要：本实验以面粉、糯米粉及板栗粉为主要原料,将糯米粉、面粉、板栗粉、土豆淀粉混合后使用微波膨化技术制作成膨化板栗饼。首先通过单因素实验了解不同因素对产品感官品质的影响,然后采用正交实验进一步对关键因素进行优化,确定了膨化板栗饼制作的最佳工艺条件为:原料(面粉、板栗粉、糯米粉)配比为4∶6∶8,原料初始含水量为20%,土豆淀粉的添加量为7%,微波炉膨化时间为100s,功率为520W,设定温度为150℃。在此工艺条件下所得产品膨化度为2.9,制得口感较佳的膨化板栗饼。In this study,the flour, glutinous rice flour and chestnut powder were used as the main materials.Then glutinous rice flour, flour, chestnut powder and potato starch were mixed to make puffed chestnut cake by microwave puffing.Firstly, single factor experiments were taken to study the effects on sensory quality of products. After that,the key factors experiments were optimized by using orthogonal experimental design to get optimal technological conditions.The optimum technological conditions were determined as following.the raw material ratio of flour, glutinous rice flour, chestnut powder was 4：6. 8,20% initial moisture content of the material, 7% potato starch,100s microwave puffed time,520W microwave puffed power, 150℃ microwave puffed temperature.At last, the puffed chestnut cake was obtained according to the above technological conditions which had 2.9 point of expansion ratio.

关 键 词：微波 膨化 板栗深加工 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]