中国食品添加剂2024，Vol.35Issue(8)：148-157,10.DOI:10.19804/j.issn1006-2513.2024.8.019
响应面优化青熟期托克逊杏膨化脆片的制备工艺
Optimization of the preparation process of Toksun apricot puffed crisps at green ripe stage by response surface method
摘要
Abstract
To explore the optimal formulation for puffed crisps of Toksun apricot at green ripe period.Green ripe Toksun apricots were used as the raw material,employing microwave puffing method,using sensory evaluation as an index,green ripe Toksun apricot puffed chips were prepared through single factor test and response surface optimization.The results showed that the optimal formula for green ripe Toksun apricot puffed crisps was as follows:the amount of green ripe Toksun apricot flour was 6%,glutinous rice flour was 65%,corn starch was 30%,swelling time was 30 s,and puffing rate was 145.19%±733%,the sensory score was 88.67±1.25,the green ripe Toksun apricot puffed crisps produced under this processing condition had a crispy texture and excellent taste.关键词
青熟期托克逊杏/微波膨化/膨化率/感官评分/脆片Key words
green ripe Toksun apricot/microwave puffing/puffing rate/sensory score/crisps分类
轻工业引用本文复制引用
王晨,尼格尔热依·亚迪卡尔,冯作山,刘明臣,杨莲,热伊汉古丽·萨地克,张亚征,阿丽耶·司马义..响应面优化青熟期托克逊杏膨化脆片的制备工艺[J].中国食品添加剂,2024,35(8):148-157,10.基金项目
新疆杏产业技术体系专项资金项目(XJCYTX-03-05-2021) （XJCYTX-03-05-2021）
新疆农业大学研究生科研创新计划项目(XJAUGRI202 304 7) （XJAUGRI202 304 7）
