微波真空膨化加工等外枣工艺优化  

Process Optimization of Substandard Jujubes on Microwave Vacuum Puffing

作　　者：黄蓉 尼格尔热依·亚迪卡尔 韩海霞 冯作山 谢艾迪 赵怡 易明玥 HUANG Rong;NIGARY Yadikar;HAN Haixia;FENG Zuoshan;XIE Aidi;ZHAO Yi;YI Mingyue(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Xinjiang Key Laboratory of Fruit Postharvest Science and Technology,Urumqi 830052,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2024年第18期141-151,共11页Food Research and Development

基　　金：中央引导地方科技发展专项资金项目(ZYYD2023B08)。

摘　　要：以传统晾晒干制的等外枣作为原料,复水枣经过预干燥进行微波真空膨化加工。通过微波功率、微波时间、抽真空时间3个单因素试验筛选工艺参数条件,以膨化度、含水率、硬度和感官评分为考察指标,在单因素试验的基础上进行响应面试验,优化微波真空膨化等外枣的工艺条件。最佳膨化工艺条件为微波功率360 W、微波时间3.2 min、抽真空时间3.1 min,在此条件下膨化产品膨化度(151.25±2.15)%,含水率(3.524±0.856)%,硬度(2859.26±52.36)g。通过优化工艺的该膨化产品具有较高的膨化度,较低的含水率和适中的硬度。In this study,traditionally dried substandard jujubes were used as raw materials.The rehydrated ju⁃jubes were pre⁃dried before being processed by microwave vacuum puffing.The process parameters were screened by four single⁃factor experiments:microwave power,microwave time,vacuum time,and sensory evalu⁃ation.The expansion degree,moisture content,hardness,and sensory score were taken as indexes.Response surface test was carried out based on single⁃factor experiments to optimize the process conditions of substan⁃dard jujubes on microwave vacuum puffing.The optimum puffing process was microwave power 360 W,micro⁃wave time 3.2 min,vacuum time 3.1 min.Under these conditions,the expansion degree of the puffed product was(121.25±2.15)%,the moisture content was(3.524±0.856)%,and the hardness was(2859.26±52.36)g.The puffed product by the optimized process was of higher expansion degree,lower moisture content,and mod⁃erate hardness.

关 键 词：微波真空膨化 等外枣 产品开发 单因素 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]