风味山药脆片脆化工艺的优化
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摘要
为探讨风味山药脆片的最佳干燥工艺,以山药为原料,以感官评分和脆度为评价指标,采用单因素实验和正交试验研究切片厚度、微波功率、微波时间和装载量对风味山药脆片品质的影响。结果表明,青柠味、番茄味、香辣味三种不同风味的山药脆片最佳的真空微波干燥工艺为:真空度-90 kPa,切片厚度1 mm,微波功率1.5 kW,微波时间12 min,装载量1750 g/m~2。在该工艺下,研制的风味山药脆片味道独特、口感好、品质佳。青柠味山药脆片的脆度为520.33 g/s,感官评分为90.67分;番茄味山药片的脆度为523.67 g/s,感官评分为89.33分;香辣味山药脆片的脆度为525.00 g/s,感官评分为90.00分。
In order to discuss the best embrittlement process of flavored yam chips,the yam was used as the material,and the sensory score and brittleness were used as the evaluation indexes. The single factor test and orthogonal test were used to study the effects of slice thickness,microwave power,microwave time and loading capacity on the quality of flavored yam chips.The results showed that the optimal vacuum microwave drying process for three different flavors of yam chips such as lime,tomato and spicy was:vacuum degree-90 kPa,slice thickness 1 mm,microwave power 1.5 kW,microwave time 12 min,loading capacity 1750 g/m~2.Under the process,the flavored yam chips developed would be unique in taste,good in taste and quality. The brittleness of the lime flavored yam chips was 520.33 g/s,the sensory score was 90.67. The brittleness of the tomato flavored chips was 523.67 g/s,and the sensory score was 89.33.The brittleness of the spicy flavored yam chips was 525.00 g/s,sensory score was 90.00.
In order to discuss the best embrittlement process of flavored yam chips,the yam was used as the material,and the sensory score and brittleness were used as the evaluation indexes. The single factor test and orthogonal test were used to study the effects of slice thickness,microwave power,microwave time and loading capacity on the quality of flavored yam chips.The results showed that the optimal vacuum microwave drying process for three different flavors of yam chips such as lime,tomato and spicy was:vacuum degree-90 kPa,slice thickness 1 mm,microwave power 1.5 kW,microwave time 12 min,loading capacity 1750 g/m~2.Under the process,the flavored yam chips developed would be unique in taste,good in taste and quality. The brittleness of the lime flavored yam chips was 520.33 g/s,the sensory score was 90.67. The brittleness of the tomato flavored chips was 523.67 g/s,and the sensory score was 89.33.The brittleness of the spicy flavored yam chips was 525.00 g/s,sensory score was 90.00.
引文
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[2]袁书林.山药的化学成分和生物活性作用研究进展[J].食品研究与开发,2008,29(3):176-179.
[3]牛洁.不同山药营养成分分析及品质鉴定[D].呼和浩特:内蒙古农业大学,2010:6.
[4]Fang Zhongxiang,Wu Dan,Y V Dong,et al.Phenolic compounds in Chinese purple yam and changes during vacuum frying[J].Food Chemistry,2011,128(4):943-948.
[5]董雷. 鲜切山药保鲜加工关键技术研究[D].新乡:河南科技学院,2012.
[6]麻泽宇,卫威风,邵果园,等.蒸熟处理对山药粉营养成分和抗氧化活性的影响[J].食品科技,2018,43(8):76-80.
[7]刘存宏,王贾悦,路静.山药粉对小麦粉加工特性及挂面品质的影响[J].食品研究与开发,2017,38(19):76-80.
[8]李素芬,张红雨,宋曙辉,等.紫山药低醇饮料发酵工艺优化及成分分析[J].食品工业科技,2016,37(15):225-229.
[9]陈娟娟,周延清,王向楠.乳酸菌发酵山药果蔬饮料配方与工艺优化[J].河南师范大学学报:自然科学版,2016,44(1):117-124.
[10]李辉,袁芳,林河通,等.食品真空微波干燥技术研究进展[J].包装与食品机械,2011,29(1):46-50.
[11]武景路.真空微波干燥技术在人参提取物中的工艺研究[J].中国现代中药,2017(3):422-424.
[12]张黎骅,武莉峰,党鑫凯,等.鲜切高山野山药片微波间歇干燥特性研究[J].食品与机械,2017,33(1):39-44,92.
[13]任广跃,段续,李晖,等.怀山药真空微波干燥模型的建立[J].食品与生物技术学报,2012,31(10):1069-1073.
[14]任广跃,陈艳珍,张仲欣,等.怀山药热风、微波及真空干燥的实验研究[J].食品科技,2010,35(7):111-115.
[15]化春光.真空微波干燥对怀山药片品质的影响[D].洛阳:河南科技大学,2011.
[16]陈艳珍.真空微波联合干燥怀山药的研究[D].洛阳:河南科技大学,2009.
[17]赵珺,王安建,黄纪念. 真空微波冻干法制备怀山药片的研究[J].食品科技,2007(5):89-91.
[18]曹菲菲,梁鹏,暴悦梅,等.预处理对红薯丁变温压差膨化干燥的影响[J].食品研究与开发,2013,34(13):76-78.
[19]张飞.蔬菜脆片的配方与干燥工艺比较研究[D].无锡:江南大学,2010.
[20]李定金,段振华,段秋霞.调味山药片真空微波干燥特性及其动力学模型[J].食品科技,2018,43(3):86-92.