微波膨化山药脆片的加工工艺研究

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微波膨化山药脆片的加工工艺研究

作者：刘璐廖李程薇汪兰吴文锦陈学玲丁安子

来源：《湖北农业科学》2014年第17期

摘要：以新鲜蕲春山药（Dioscorea opposita）为材料，采用微波膨化工艺，开发一种新型的山药脆片。通过分析比较，考察了山药片厚度、氯化钠溶液浓度、干燥时间、微波功率及膨化时间对山药脆片脆度和色度（b*值）的影响。结果表明，当山药片厚度为1.5 mm、氯化钠溶液的浓度为3%、70 ℃条件下干燥80 min、微波功率420 W、微波膨化时间60 s时，山药片的脆度值为6.917，色度（b*值）为13.62，介于最佳范围内。在此工艺条件下制得的山药脆片含水量为0.44%，总糖含量为14.11%，氨基酸含量为9.89%。所得到的山药脆片产品组织饱满、口感松脆、咸淡适中、颜色金黄、无焦化现象，具有山药的清香气味。

关键词：山药（Dioscorea opposita）；微波；膨化

中图分类号：TS255.5 文献标识码：A 文章编号：0439-8114（2014）17-4126-04

Processing Technology of Puffing Yam Crisps with Microwave

LIU Lu， LIAO Li， CHENG Wei， WANG Lan， WU Wen-jin， CHEN Xue-ling， DING An-zi， HE Jian-jun，

SHI De-fang， GAO Hong， MEI Xia， QIAO Yu

（Agricultural Products Processing Subcenter/Institute of Agricultural Products Processing and Nuclear-Agricultural Technology， Hubei Academy of Agricultural Science， Wuhan 430064，China）

Abstract： Using fresh Qichun yam （Dioscorea oposita） as materials， a new type of yam crisps was developed with microwave puffing technology. Through analysis and comparison， the factors affecting the pieces crispness and color of yam （b*value）， including the thickness， the concentration of sodium chloride solution， drying time. microwave power and puffing time were investigated. The results showed that optimal conditions of puffing yam chisps with microwave were thickness of 1.5 mm， sodium chloride concentration of 3%， drying 80 min under 70 ℃，microwave power of 420 W and microwave puffing 60 s. Under these conditions， the brittleness of yam crisps was 6.917， the color（b*value） was 13.62， moisture content was 0.44%， the total sugar content was 14.11% and the amino acid content was 9.89%. The produced yam crisps were plump and tasted crunchy and nice. The yam crisps were golden yellow and had no coking， with special aroma of yam.

Key words：yam（Dioscorea opposita）；microwave；puffing