摘要
通过对不同浓度食品添加剂处理并预干燥后的菠萝蜜果肉进行微波膨化,研究了NaCl、CaCl2、糊精对微波膨化的影响,并对产品膨化率、酥脆度、色泽进行评价。结果表明:糊精是影响试验结果最重要的因素,其次是NaCl,而CaCl2则为次要因素;试验的最优组合为NaCl1.5%,糊精4%,CaCl20.3%,此条件处理后的菠萝蜜脆片的酥脆性、膨胀率和色泽均得到了改善。
The jackfuit pulp were puffed in microwave oven after pre-treating by different food addictives and at different concentration and then pre-drying, Effects of NaCl, dextrin and CaCl2 on microwave puffing were researched. Expansion rate, crispness, color were investigated and evanuated. The results showed that dexin was the most important factor, then NaCl, the last was CaCl2. The most optimal combination was NaCl 1.5 %, dextrin 4%, CaCl2 0.3 %. The jackfruit chips＇ scrip ,expansion rate and color were improved after treating with the formal condition.
出处
《食品工业》
北大核心
2008年第3期50-52,共3页
The Food Industry
基金
海南省教育厅高校科研指导性项目(批准号Hj200528
Hj200625)
关键词
菠萝蜜
微波
膨化
脆片
jackfruit
microwave
puffing
crisp chips
