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

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.

Cite this article

PENG Xiu-qing et al . Optimization of oyster flavored crispy chips processing by surface analysis methodology[J]. Food and Fermentation Industries, 2018 , 44(2) : 176 . DOI: 10.13995/j.cnki.11-1802/ts.011004

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