再造型板栗复合脆片的研制  

Study on Reforged Chinese Chestnut Compound Chip

作　　者：孔欣欣[1] 王莹莹[1] KONG Xin-xin;WANG Ying-ying(College of Food Science and Engineering,Zhengzhou Institute of Science and Technology,Zhengzhou Henan 450064,China)

机构地区：[1]郑州科技学院,河南郑州450064

出　　处：《食品与发酵科技》2018年第4期120-126,共7页Food and Fermentation Science & Technology

基　　金：2015年度郑州市科技局科技发展计划科技攻关项目(20150415)

摘　　要：以板栗、马铃薯全粉、奶粉、鸡蛋为主要原料,研制适合儿童食用的板栗风味复合脆片。通过单因素试验和正交试验,对脆片配方、干燥膨化工艺进行优化。结果表明最佳配方为:以板栗蓉用量为100%,马铃薯全粉添加量为板栗蓉的28%,奶粉为11%,全蛋液为32%,蔗糖为11%,小苏打为0.9%。远红外膨化干燥最佳工艺为:干燥温度为上火180℃、下火140℃,干燥时间为13min,生坯厚度为1.4mm。在这种条件下制得的板栗复合脆片感官品质最佳,含油量低,具有良好的营养价值。A reforged Chinese chestnut compound chip for children was processed using Chinese chestnut, whole potato flour, milk powder and whole egg as main raw materials. The formulation and explosion puffing drying process were optimized by single factor and orthogonal experiments. The results showed that based on the 100% Chinese chestnut pulp, whole potato flour was 28% of chestnut pulp, milk powder was 11% of chestnut pulp,whole egg was 32% of chestnut pulp, sugar was 11% of chestnut pulp, baking soda was 0.9% of chestnut pulp.The best explosion puffing drying process conditions were top temperature 180℃, bottom temperature 140℃, drying time 13 minutes, material embryo thickness 1.4 mm. The Chinese chestnut compound chip had good sensory quality, low fat and rich nutrients using aforementioned methods.

关 键 词：再造型板栗复合脆片 配方 远红外干燥 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]