摘要
试验将虾壳粉添加到低筋小麦粉、糯米粉、土豆淀粉的混合粉中,运用微波膨化技术制得膨化产品。通过单因素试验分别考察水分含量、切片厚度、微波功率和虾粉含量对膨化率和感官品质的影响。在此基础上,以膨化率为指标,设计响应面分析方案。采用响应曲面法对微波膨化虾条脆片的工艺条件进行优化,建立微波膨化虾条脆片二次多项数学模型,并对虾粉含量、微波功率、切片厚度三个因素的影响效应及其交互作用进行讨论。结果表明,微波膨化虾粉脆片的最佳工艺参数为微波功率468 W、切片厚度1.9 mm、虾粉添加量3.1%,在此优化条件下得到的虾粉脆片膨化率为1.73,制得的虾条脆片质地酥脆,口感良好,具有很好的膨化度,并保留了虾特有的风味。
In this study, shrimp shell powder was added to the mixed powder of low-gluten wheat flour, glutinous rice flour and potato starch, and the expanded product was made by microwave expansion technology. The effects of moisture content,slice thickness, microwave power and shrimp meal content on puffing rate and sensory quality were investigated by single factor experiments. On this basis, response surface analysis scheme was designed with the expansion rate as an indicator.The response surface method was used to optimize the processing conditions of the microwave puffed shrimp crackers, and the second-order polynomial mathematical model of the microwave puffed shrimp crackers was established. The effect and interaction of the three factors of shrimp powder content, microwave power and slice thickness were studied. The results showed that the optimal process parameters of the microwave puffed shrimp powder chips were microwave power 468 W,slice thickness 1.9 mm and shrimp powder addition amount of 3.1%. Under these optimized conditions, the puffing rate of shrimp powder chips was 1.73. The shrimp crackers prepared had crisp texture, good taste and good puffing degree, and retained the unique flavor of shrimp.
作者
周淼
白婵
熊光权
许萍
廖涛
孔秀琴
ZHOU Miao;BAI Chan;XIONG Guangquan;XU Ping;LIAO Tao;KONG Xiuqin(Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064;College of Petrochemical Engineering,Lanzhou University of Technology,Lanzhou 730050)
出处
《食品工业》
CAS
2021年第11期50-55,共6页
The Food Industry
基金
国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0902000)。
关键词
虾粉
微波膨化
脆片
膨化率
响应面
shrimp powder
microwave puffing
crispy chips
puffing rate
response surface
