摘要
为研究非油炸蔬菜脆片的加工工艺,实验以小白菜为原料,采用滚筒干燥工艺,对脆片加工过程中的原料配比及干燥参数进行了探讨研究。实验结果表明,小白菜脆片最优加工配方为:每1kg小白菜添加黄豆62g,大米451g,NH4HCO30.5g,品质改良剂M3g,食盐10g,白砂糖7g,鸡精5g,胡椒粉2.5g;实验以Vc含量和水分含量为指标,得到滚筒干燥工艺参数为:滚筒表面温度110℃,滚筒转速1.5r/min。该休闲食品结构致密,色泽翠绿,口感酥脆,具有小白菜风味。
The purpose of this experiment was to study the process technology of non-fried vegetable chips, it taked the Brassica chinensis as raw material, and adopted drum drying process, it discussed the stuff ratio and the process parameters of drum drying. The results showed that the most suitable production formula is： Brassica chinensis 1 kg, soybean 62 g, rice 451 g, NH4HCO3 0.5 g, quality improver M 3 g, table salt 10 g, custer sugar 7 g, chicken essence 5 g, ground pepper 2.5 g; and the experiment taked the contents of Vc and moisture as result index, it obtained that the process parameters of the drum dryer was： the surface temperature 110 ℃, and the rotating speed 1.5 r/min. The snack food has compact structure, uniform color which is jade-green, crisp taste with flavor of Brassica chinensis.
出处
《食品科技》
CAS
北大核心
2011年第5期127-130,共4页
Food Science and Technology
关键词
非油炸
小白菜脆片
滚筒干燥
non-fried
Brassica chinensis chips
drum drying
