摘要
对微波膨化荸荠脆片的加工工艺进行了研究。结果表明:鲜荸荠片先预干燥,再微波膨化,最后二次干燥可获得品质优良的膨化荸荠脆片;最佳微波工艺参数为:微波功率475W,膨化时间14s,预干含水量35%。
The processing technology of microwave puffing water chestnut crisp chip was studied. The result showed that highquality water chestnut crisp chips were obtained by hot-air drying, then using microwave puffing, by the second stage drying at last; The optimal processing parameters were as follows： the water content before microwave puffing as 35%, the microwave power density at 475 W, the microwave puffing time as 14 s.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期249-251,共3页
Food Science
基金
安徽高校省级重点项目(2006kj062A)
关键词
荸荠
膨化荸荠脆片
微波膨化
water chestnut
water chestnut crisp chip
microwave puffing
