绿豆脆饼微波真空膨化条件研究  

Study on microwave vacuum puffing conditions for mung bean chip

作　　者：王霞[1] 杨宏志[1] 刘海军[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品与机械》2014年第6期191-193,217,共4页Food and Machinery

摘　　要：以膨化度和脆度最大为指标,在微波功率730 W、真空压强80 k Pa的条件下,研究含水率、老化时间、膨化时间和淀粉添加量对膨化度和脆度的影响。结果表明,绿豆饼较佳的膨化工艺参数为:含水率18%(湿基)、老化时间24 h、膨化时间100 s和淀粉添加量25%。说明利用微波真空方法膨化绿豆脆饼是完全可行的。In order to make puffing degree and crispness represent maximum, the effect oi moisture content, ageing time, puffing time and amount of adding starch on puffing degree and crispness was studied when microwave power was 730 W and vacuum pressure was 80 kPa. The optimal puffing parameters were moisture content of 18%, amount of adding starch of 25%, ageing time of 24 h and puff- ing time of 100 s. The method of Microwave Vacuum Puffing Mung Bean Chip is feasible.

关 键 词：绿豆 脆饼 微波 真空 膨化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]