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投稿时间：2015-02-08
投稿时间：2015-02-08
中文摘要: 以新鲜苦瓜为原料，对冻干调味苦瓜脆片填充的配方及加工工艺进行研究。通过单因素试验和正交试验确定 了填充工艺的配方，并考察了填充温度、真空度和抽真空的时间对苦瓜脆片质构特性、色泽、感官品质的影响。结果表 明：在大豆蛋白 10 %、麦芽糊精 20 %、食盐 0.3 %、木糖醇 0.5 %的条件下，苦瓜脆片的感官评分为 8.87±0.28。在填充温度40 ℃、真空度 0.07 MPa、抽真空的时间 20 min 的条件下，产品色泽（ΔΕ）值为 4.61，脆度值为 60.89 N，硬度值为 133.90 N， 感官评分为 8.82，产品具有良好的感官品质和质构特性。
Abstract:This experiment used fresh bitter gourd as raw materials， studied filling recipe and processing tech－ nology for freeze-dried flavored bitter gourd crisps.In order to explore the optimal process parameters and the filling formula of bitter gourd crisps， single factor and orthogonal tests were conducted. And studied the effects of filling temperature， vacuum degree and vacuum time for texture characteristics， color and sensory quality of bitter gourd crisps.The results showed that：under the conditions of soy protein 10 %， maltodextrin 20 %， salt 0.3 % ， xylitol 0.5 %， sensory score of bitter gourd crisps was 8.87 ± 0.28.The optimal process parameters were filling temperature of 40 ℃， vacuum degree of 0.07 MPa， vacuuming time of 20 min， color（ΔΕ） value of 4.61， crispness value of 60.89 N， hardness value of 133.90 N，sensory score of 8.82， the excellent sensory quality and higher texture properties of freeze-dried flavored gourd crisps were achieved under the optimal processing condi－ tions.
文章编号：201608032 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| DAI Jia-yu， SUI Jia-chen， ZHU Qing-yi， WEN Lian-kui* | School of Food Science and Engineering， Jilin Agricultural University， Changchun 130118， Jilin， China |
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