摘要
分别以不同的定型填充料:普鲁兰多糖、阿拉伯胶、麦芽糊精、预糊化淀粉,作为气流膨化热带果蔬脆片的定型填充料,并设定不同的浓度对热带果蔬菠萝、木瓜、芒果进行浸泡,从果蔬脆片的膨化度、外观与口感、营养损失情况进行对比后发现,经5%浓度普鲁兰多糖浸泡处理后的果蔬脆片各指标均优于其他定型填充料。
This paper investigated puffing explosion of tropical fruits and vegetables using different stereotypia fillings. The studied stereotypia fillings include： Pullulanase polysaccharide, Gum Arabic, Mahodextrin and Dextrinized starch. Pineapple, papaya and mango were dipped into the above different concentration filling liquids. Factors such as dilatability, appearance, taste, loss of nutrition were studied. This experiment showed that chips processed with Pullulanase Polvsaceharede of 8% concentration was best.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第9期78-80,共3页
Food and Fermentation Industries
基金
广东省中小企业发展专项资金
粤中小企[2006]63号
汕头市火炬计划
汕府科[2002]156号
关键词
定型填充料
普鲁兰多糖
气流膨化
果蔬脆片
stereotypia fillings, Pullulanase polysaccharide, puffing explosion, fruits and vegetables chips
