中国食品添加剂Issue(4)：120-124,5.
荞麦脆片的微波加工工艺方法研究
Study on the processing technology of microwave puffing buckwheat crisp
摘要
Abstract
[Objective] To optimize the technology conditions for the puffed buckwheat crisp by the microwave.[Method] Northern Shaanxi buckwheat powder was the main material,sugar,salt,sodium hydrogen carbonate were added and then hot air drying combined with microwave to produce the puffed buckwheat crisps.Sensory evaluation and physical analysis were performed.In the experiment,the relationship between the raw material composition and microwave expansion effect was explored.Three factors:sugar,salt and sodium bicarbonate content were determined and optimized by the L9 (33) orthogonal test.[Result] The results shows that the order of the effects of the processing parameters on the quality of buckwheat crisp were salt ＞ sugar ＞ sodium bicarbonate.The optimal processing technology parameters were determined as:the ratio of buckwheat powder and water 1 ∶ 1.6 ; sugar content 2％,salt 2％,sodium hydrogen carbonate 0.6％ ; microwave power 720w; microwave processing time 70s.[Conclusion] Controlling the process of microwave power 720W and puff-time 70s can improve the products puff-size.Microwave heating method is feasible.关键词
荞麦皮粉/脆片/工艺参数/硬度和脆性Key words
buckwheat hide powder/ crisp/ process parameters/ hardness and fracturability分类
轻工纺织引用本文复制引用
杨芙莲,兰海龙,黄洁..荞麦脆片的微波加工工艺方法研究[J].中国食品添加剂,2013,(4):120-124,5.基金项目
榆林市2011年产学研合作项目 （）
校级大学生创新项目. （）
