食品与发酵工业2018，Vol.44Issue(2)：176-181,6.DOI:10.13995/j.cnki.11-1802/ts.011004
牡蛎味膨化淀粉片的工艺及配方优化研究
Optimization of oyster-flavored crispy chips processing by surface analysis methodology
摘要
Abstract
Nowadays oyster is mainly consumed as raw with few further processing.The oyster-flavored crispy chips processing was studied through orthogonal experiment and response surface analysis.The result indicated that,the best composition of raw material was wheat starch 54％,cassava starch 27％,corn starch 7％,oyster 9％ and expanding agent 3％.For crispy chip,its thickness is 1.5 mm,hot-air drying is at 80 ℃,time of drying and microwave puffing are 2 h and 50 s.关键词
牡蛎/响应面法/正交实验Key words
oyster/orthogonal experiment/response surface analysis引用本文复制引用
彭秀清,丘华,冯钰瑶,牛金磊,张其蒙,张灵敏,曾司斌..牡蛎味膨化淀粉片的工艺及配方优化研究[J].食品与发酵工业,2018,44(2):176-181,6.基金项目
广西高校特色农产品精深加工及安全控制重点实验室资助 （）
