魔芋粉对脱水茄子复水效果的影响研究

以魔芋粉为填充剂制备脱水茄子,在单因素试验的基础上,通过正交试验筛选最佳魔芋粉填充剂处理条件,并测定填充魔芋粉溶液前后茄子片质构特性的变化。结果表明,魔芋粉溶液最佳处理条件为:魔芋粉填充剂浓度40 mg/mL,真空度0.08 MPa,抽空时间40 min,该条件下制备脱水茄子片的复水比为3.599;魔芋粉溶液的添加直接影响脱水茄子的硬度、脆度等质构特性,其中硬度、脆度、弹性和咀嚼性显著增加,内聚性降低。

Study on the Influence of Konjac Powder on Rehydration Effect of Dehydrated Eggplant

Dehydrated eggplant with konjac flour as filler was prepared, the single factor and orthogonal tests were used to study the optimal treatment conditions of the konjac powder filler, the changes of texture characteristics of eggplant slices before and after filling with konjac powder solution were determined by texture analyzer. The experimental results showed that, the best rehydration conditions of konjac powder solution were: filler concentration 40 mg/mL, vacuum degree 0.08 MPa, and evacuation time 40 min, and under these conditions, the rehydration ratio of dehydrated eggplant slices was 3.599. The addition of konjac powder solution had a direct effect on the textural properties of eggplant, such as hardness and brittleness, and hardness, brittleness, elasticity and chewiness increased significantly, while cohesion decreased.