牡蛎味膨化淀粉片的工艺及配方优化研究

摘要

Nowadays oyster is mainly consumed as raw with few further processing.The oyster-flavored crispy chips processing was studied through orthogonal experiment and response surface analysis.The result indicated that,the best composition of raw material was wheat starch 54％,cassava starch 27％,corn starch 7％,oyster 9％ and expanding agent 3％.For crispy chip,its thickness is 1.5 mm,hot-air drying is at 80 ℃,time of drying and microwave puffing are 2 h and 50 s.%为弥补牡蛎深加工产品少的不足,研制出了富有牡蛎风味的膨化淀粉片,并运用响应面法优化产品配方,采用正交实验研究最佳工艺参数.结果表明,制作牡蛎味膨化淀粉片的最佳工艺参数为,薄片厚度1.5 mm,热风干燥温度80℃,干燥时间2h,微波膨化50 s;该产品的优化配方为,小麦淀粉54％,木薯淀粉27％,玉米淀粉7％,牡蛎9％,膨化助剂3％.