| 蚕豆微波膨化的工艺优化 |
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| 引用本文： | 艾对元,梁琪,毕阳,贠建民,陈占宝,张卫兵,冯丽丹.蚕豆微波膨化的工艺优化[J].甘肃农业大学学报,2012,47(2):126-130. |
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| 作者姓名： | 艾对元 梁琪 毕阳 贠建民 陈占宝 张卫兵 冯丽丹 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 |
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| 摘 要： | 在2因素试验的基础上,利用L9(34)正交试验优化蚕豆微波膨化的工艺.结果表明:蚕豆微波膨化的最佳工艺参数为:浸泡时间24h、沥干时间18h、微波功率900W、微波加热时间5min,在此条件下,蚕豆的膨化率可达65%,且颜色金黄,无腥味,酥脆适口.适量添加0.5%NaHCO3可以明显改善蚕豆微波膨化的效果.
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| 关 键 词： | 蚕豆 微波膨化 膨化率 |
Process optimization on microwave puffing of broad beans |
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| AI Dui-yuan
,
LIANG Qi
,
BI Yang
,
YUN Jian-min
,
CHEN Zhan-bao
,
ZHANG Wei-bing
,
FENG Li-dan.Process optimization on microwave puffing of broad beans[J].Journal of Gansu Agricultural University,2012,47(2):126-130. |
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| Authors: | AI Dui-yuan LIANG Qi BI Yang YUN Jian-min CHEN Zhan-bao ZHANG Wei-bing FENG Li-dan |
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| Institution: | (College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China) |
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| Abstract: | In this paper,orthogonal experiment was carried out to optimize the process of microwave puffing of broad beans.Firstly double factor test revealed that soaking time and drying time were the crucial factors that increased expansion rate.These two factors showed interactive influence on microwave puffing.It infered that soaking time and drying time were the essential pre-conditions for extruded beans by microwave.In addition,the test proved that NaHCO3 could improve extruded volume significantly.The results showed that the optimum conditions for microwave puffing of broad beans were obtained as follows:soaking time was 24 h,drying time was 18 h,microwave power was 900 W,and microwave heating time was 5 min.The broad beans produced under this method were gold color,crispy and delicious,and its puffing rate reached to 65%.Based on the optimum puffing conditions,properly addition of 0.5 % NaHCO3 could improve the puffing effects obviously. |
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| Keywords: | broad bean microwave puffing expansion rate |
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