| 香芋脆片的微波加工工艺研究 |
| |
| 引用本文： | 丘苑新,吴雪君,张辉玲.香芋脆片的微波加工工艺研究[J].广东农业科学,2010,37(2):116-118. |
| |
| 作者姓名： | 丘苑新 吴雪君 张辉玲 |
| |
| 作者单位： | 1. 仲恺农业工程学院科技处,广东,广州,510225;华南农业大学食品学院,广东,广州,510640
2. 广东省农科院科技情报研究所,广东,广州,510640 |
| |
| 基金项目： | 仲恺农业工程学院校级科研基金(C1041014,G3079613) |
| |
| 摘 要： | 就不同的微波处理对香芋脆片的膨化工艺进行了研究,考察了不同微波炉工作功率、垫棍高度、面胚厚度、面胚扎孔间距等对香芋脆片品质的影响,通过正交试验对微波膨化香芋脆片的工艺进行了优化,得到微波功率为640W、垫棍高度为6mm、辊轧至面胚厚度为1.2mm,成型后在面胚扎孔间距为5mm时,加热20s间歇5s,持续8个周期,可获得高品质的香芋脆片。
|
| 关 键 词： | 微波 香芋 脆片 膨化 |
Research of microwave swelling process on Taro chips |
| |
| QIU Yuan-yin,WU Xue-jun,ZHANG Hui-ling.Research of microwave swelling process on Taro chips[J].Guangdong Agricultural Sciences,2010,37(2):116-118. |
| |
| Authors: | QIU Yuan-yin WU Xue-jun ZHANG Hui-ling |
| |
| Institution: | 1.Science and Technology Department;ZhongKai University of Agriculture and Engineering;Guangzhou 510225;China;2.College of Food;South China Agriculture University;Guangzhou 510640;3.Sci-tech Information Institute of Guangdong Academy of Agriculture Sciences;China |
| |
| Abstract: | In this paper,the swelling process of microwave on Taro Chips was studied.Different microwave power,the pad stick height,surface embryo thickness,surface spacing of the embryos Zakon to the quality of Taro Chips were also studied.Through the orthogonal test of microwave swelled Taro Chips process,we get the best quality of taro crisps were as following,microwave power 640 W,stick pad height of 6 mm,rolling to the embryo surface thickness 1.2 mm,molding surface after embryo Zakon spacing 5 mm,heated 20 s int... |
| |
| Keywords: | microwave Taro chips swelled |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《广东农业科学》浏览原始摘要信息 |
| 点击此处可从《广东农业科学》下载免费的PDF全文 |
|
