摘要
以菠萝蜜为主要原料,糯米粉、玉米淀粉为配料,研究了菠萝蜜混合脆片的最佳加工工艺,以期探讨微波技术在菠萝蜜脆片加工中的应用。结果表明:菠萝蜜脆片的最佳加工工艺为糯米粉和玉米淀粉以1∶1的比例混合,淀粉添加量20%,预干燥后水分含量15%(菠萝蜜原浆试验份量为200g),微波功率750W,微波膨化时间40s时,产品质量最好。
Taking jackfruit as tile main raw material, sticky rice flour and corn starch as ingredients, the processing technology of jackfruit blending flake was studied, in order to discuss the application of microwave puffing in iackfruit blending flake. The results showed that the optimal processing parameters for jackfruit microwaving blending flake were sticky rice flour and corn starch mixed in the ratio of 1 ： 1, total addition of starch at 20%, 15% of pre-dried water content,microwave ray density at 750 W,microwave puffing time at 40 seconds.
出处
《北方园艺》
CAS
北大核心
2014年第1期136-139,共4页
Northern Horticulture
关键词
菠萝蜜
微波膨化
混合脆片
jackfruit
microwave puffing
blending flake
