微波膨化山药糯米脆圈的工艺研究

摘要

以山药粉和糯米粉为主要原料,加入适量的白砂糖、食盐以及水,采用微波与热风干燥相结合的方法加工成山药糯米脆圈,对工艺过程主要参数进行了研究.在单因素试验的基础上,采用响应曲面法优化微波膨化山药糯米脆圈生产工艺.结果表明,微波膨化山药糯米脆圈的最佳制作工艺条件为:山药粉的添加量为46.68％,料水比为10∶8,白砂糖9％,食盐3％;热风干燥50℃、30 min;微波功率为643W,微波时间为110 s.以此工艺可获得质地和风味俱佳的山药糯米脆圈,符合相关标准要求.%Using yam powder and glutinous rice powder as the main material,together with appropriate amount of sugar,salt and water,we processed into yam/glutinous rice crisp ring using the method of microwave and hot air drying combined,and studied the main parameters of the process.On the basis of the single factor experiment,the response surface method was used to optimize the production process of microwave puffing yam crisp ring.The results showed that the optimal production parameters were as:yam powder was 46％,the amount of water to raw water 10 ∶ 8,sugar 9％,salt 3％;hot air drying at 50℃ for 30 min;microwave power 643 W for 110 s.The products of yam crisp circle obtained had good texture and flavor,met the relevant standards.