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投稿时间：2014-10-19
投稿时间：2014-10-19
中文摘要: 以荸荠粉为主要原料，加入适量的白砂糖、食盐、奶粉以及糯米粉，采用微波膨化和红外干燥相结合的方法，对 原料进行再造型加工，研制成荸荠脆片。试验对加工过程的主要工艺参数进行了探讨。结果表明：最适调味料添加量为 奶粉 20 %、白砂糖 5 %、食盐 1 %；红外干燥至预干含水量 25 %，糯米粉添加量为 10 %，微波功率为 480 W，膨化时间为 110 s，加工制成的荸荠脆片其膨化率、脆度以及外观有较好的效果。
Abstract:In this experiment， Eieocharis tuberosa crisp chip was a product which employing Eieocharis tuberosa powder as main raw material and adding the proper amount of sugar， salt， milk and polished glutinous rice. The product was obtained by reshaping the raw materials firstly， and then using the method of microwave puffing combined with infrared drying. The main processing parameters were studied in this experiment， the results showed that the best recipe of the flavoring was milk 20 % ， sugar 5 % and salt 1 %. The expansion volume， appearance and the frangibility of the Eieocharis tuberosa crisp chip were good when the moisture condition as 25 % and adding 10 % polished glutinous rice， the microwave puffing time as 110 s， the microwave power density at 480 W.
文章编号：201603027 中图分类号： 文献标志码：A
基金项目:广西高校食品农产品质量安全重点实验室 （桂教科研 [2014]6 号）
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