摘要
以含水量10%的哈密瓜片为原材料,切分为长方形、正方形、圆形3种不同形状及0.8、1.0、1.2 cm 3种不同厚度,应用真空微波膨化技术,在微波火力为40%、微波时间为24 s、装载量为1片的真空条件下,测定不同形状和厚度的哈密瓜片的膨化率、孔隙结构、质构(硬度和脆度)和色差,并对其进行感官评价。结果表明,厚度为1.0 cm的圆形哈密瓜片的膨化率最高,质构和色泽最好,感官评分达到87.8分,同时发现瓜片的厚度相较于其形状对其膨化后的特性和品质影响更大。
Taking the cantaloupe slices with 10%water content as raw materials,the slices were divided into three different shapes of rectangle,square and round and three different thicknesses of 0.8 cm,1.0 cm and 1.2 cm.The vacuum microwave puffing technology was applied under the vacuum condition of microwave power of 40%,microwave time of 24 s and loading capacity of 1 piece.The puffing rate,pore structure,texture(hardness and crispness)and color difference of cantaloupe slices with different shapes and thicknesses were measured and sensory evaluation was carried out.The results showed that the round cantaloupe slices with thickness of 1.0 cm had the highest puffing rate,the best texture and color,and the sensory score reached 87.8 points.It was also found that the thickness of the cantaloupe slices had more influence on the characteristics and quality of the puffed slices than its shape.
作者
魏淑萍
苏里亚·阿不力肯木
WEI Shu-ping;Surya Ablikim(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《新疆农业大学学报》
CAS
2022年第4期312-316,共5页
Journal of Xinjiang Agricultural University
基金
新疆农业大学食品科学与药学学院食品科学与工程重点学科科研启动资助课题(XJNDSK2001)。
关键词
哈密瓜片
形状和厚度
真空微波
膨化
cantaloupe slice
shape and thickness
vacuum microwave
puffing
