摘要
探讨了微波膨化技术在银杏脆片加工中的应用。以膨化率为指标结合感官评价,试验了添加不同比例的淀粉原料对银杏脆片膨化效果的影响,并讨论了样品初始水分含量、样品的厚度以及微波功率和时间对膨化率的影响,且通过正交试验确定了最佳膨化工艺条件。
The processing of the crisp g inko by microwave puffing technolog y was studied.The influence of microwave on the puffing effect of g inko with added starch,sample moisture content,thickness,microwave power and treating time on expansion volume were discussed according to index of the puffing rate combining with sensory value.The best conditions in the puffing process were determined throug h the orthog onal experiment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第6期50-51,共2页
Science and Technology of Food Industry
基金
广东省农业攻关项目。
