牡蛎味膨化淀粉片的工艺及配方优化研究

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  • (广西大学轻工与食品工程学院,广西省南宁市,530004 

彭秀清,学士,学生,食品科学与工程。E-mail: skyepeng@qq.com

网络出版日期: 2018-03-16

基金资助

广西高校特色农产品精深加工及安全控制重点实验室资助

Optimization of oyster flavored crispy chips processing by surface analysis methodology

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  • (Institute of Light Industry and Food Engineering, Guangxi University, Nanning 53004, China)

Online published: 2018-03-16

摘要

本研究为弥补牡蛎深加工产品少的不足,研制出了富有牡蛎风味的膨化淀粉片,并运用响应面法优化产品配方,采用正交实验研究最佳工艺参数。实验结果表明制作牡蛎味膨化淀粉片的最佳工艺参数为:薄片厚度为1.5 mm,热风干燥温度为80 ℃,干燥时间为2 h,微波膨化50 s;该产品的最优配方为:小麦淀粉54%,木薯淀粉27%,玉米淀粉7%,牡蛎9%,膨化助剂3%。

本文引用格式

彭秀清 , 丘华 , 冯钰瑶 , 等 . 牡蛎味膨化淀粉片的工艺及配方优化研究[J]. 食品与发酵工业, 2018 , 44(2) : 176 . DOI: 10.13995/j.cnki.11-1802/ts.011004

Abstract

 Nowadays oyster is mainly served in the raw with few further processing. The production technology of oyster-flavored crispy chips was studied in this paper through orthogonal experiment and response surface analysis. The result indicated that, the best composition of raw material was wheat starch 54%, cassava starch 27%, corn starch 7%, oyster 9% and expanding agent 3%. As for the crispy piece, its thickness controlled in 1.5mm, the temperature of hot-air drying was 80℃, time of drying and microwave puffing ware 2h and 50s so that the product was well puffed and had delicate flavor.
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