绿豆饼微波真空膨化工艺优化研究  

Study on process parameters optimizing of microwave vacuum puffing mung bean chips

作　　者：刘海军[1] 刘伟[1] 刘成海[2] 张春芝[1] 胡亚光[1] 魏春红[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 [2]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2016年第11期85-92,共8页Journal of Northeast Agricultural University

基　　金：黑龙江省教育厅面上项目(12531453)

摘　　要：为获得口感良好膨化绿豆饼,采用响应面组合试验综合研究影响膨化度和脆度因素,用神经网络优化膨化工艺参数。以淀粉添加量、老化和膨化时间为影响因素,以膨化度和脆度为响应指标,确定最佳膨化条件为:淀粉添加量27%、老化时间20 h、膨化时间102 s。在此条件下验证试验,膨化度为3.11,脆度为2 217.48 g,膨化度误差率为5.47%、脆度误差率为8.37%,在合理范围内,表明应用响应面分析法和神经网络法优化绿豆饼微波真空膨化工艺参数可行。In order to obtain puffing mung bean chips with good taste, the influencing factors of puffing degree was studied by the response surface experiments, getting the most optimal puffing process parameters. Taking amount of starch added, ageing time and puffing time as influencing factor, taking puffing degree and crispness as response indicators. The optimal puffing conditions were optimized. The amount of starch added was 27%, the ageing time was 20 h and the puffing time was 102 s. Through verified experiment, puffing degree was 3.11 and the crispness was 2 217.48 g. Expansion degree error rate was 5.47%, brittleness error rate was 8.37%. In reasonable range by using response surface and neural network method to optimize process parameters of microwave vacuum puffing mung bean chip viably.

关 键 词：绿豆饼 微波 膨化 优化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]