微波真空膨化山楂片工艺参数优化研究  

Optimization of fermentation conditions for vacuum microwave puffing hawthorn piece

作　　者：姚园[1] 刘素稳[1] 李聪[1] 常学东[1] 胡全[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066604

出　　处：《食品工业科技》2016年第14期227-232,共6页Science and Technology of Food Industry

基　　金：河北省科技研发平台建设专项(159676221D);秦皇岛市科技支撑计划(201402B022);秦皇岛市农业科学研究院项目(2014-10)

摘　　要：为确定膨化山楂片的最佳工艺,在单因素实验的基础上,采用响应面法(RSM)优化膨化山楂片的工艺。分析了初始含水量、真空压力、微波强度三个因素对膨化山楂片的膨化度、感官评分两个指标的影响;测定膨化过程中山楂片的营养成分变化和物理特性变化,得出微波膨化山楂片最佳工艺。结果表明,在初始含水量35%±0.5%、真空压力-74 k Pa、微波强度31 W/g时,膨化度为1.663±0.235,感官评分为6.382±0.521;研究发现,膨化过程中山楂片的活性成分VC、黄酮、花色苷均有不同程度的降低,硬度和咀嚼性增加,弹性和粘附性降低;扫描电镜图片显示膨化过程中山楂组织结构由致密变为疏松。To determine the optimum process of puffed hawthorn tablets,on the basis of single factor experiments,response surface method（ RSM） was applied to optimize the process of vacuum microwave puffing hawthorn piece.This article analyzed the influence of three factors,such as initial water content,vacuum pressure,microwave intensity,on the expansion degree and the sensory.Determination of the changes of the nutritional composition and physical characteristics of the Hawthorn slices in the process of expanding,the optimum technology of microwave expanded Hawthorn slice was obtained.Results showed that under the condition of initial water content to 35% ±0.5%,vacuum pressure to- 74 k Pa,microwave intensity to 31 W/ g,puffing degree and sensory scores were respectively 1.663 ± 0.18 and 6.382 ± 0.213. Nutrients VC,flavonoids,anthocyanin of hawthorn piece decreased in expanded process.Hardness and chewing ability increased,and elasticity and adhesion decreased.The change of the structure of Hawthorn in the expansion process was demonstrated by the electron microscope. Scanning electron microscopy（ SEM） images showed puffed haw in the process of organizational structure changed from dense to loose.

关 键 词：山楂片 响应面 真空微波膨化 活性成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]