【摘要】 通过对不同预处理后的菠萝蜜苞片进行微波膨化,研究了预处理方式、水分含量对微波膨化的影响和不同的固化处理方式,并对产品的脱水率、膨化率、酥脆度、色泽、外形平整性进行评价。结果表明:采取“微波脱水+热风干燥”方式使苞片水分质量分数降至15%时,经微波膨化30s,产品的品质最好,膨化率最高(约为100%);不同温度热风干燥方式、“微波脱水+热风干燥”方式对最高膨化率无影响,但对脆片的感官品质有不同影响;将脆片45℃热风干燥4h后放在5℃低温保藏可提高酥脆度。更多还原

【Abstract】 The pulp of jackfruit (Artocarpus Heterophyllus Lam) was puffed in microwave oven after different pre-treatments.Effects of pre-treatment ways and moisture content of the pulp on microwave puffing were studied.Several ways to improve the product crispness were tried. The dehydration rate, expansion rate, crispness, color and morphology were investigated.The results showed that the best quality and maximum expansion rate (approximately 100 %) were achieved when the pulp was dehydrated by the method of "microwave dehydration + hot air drying" until its moisture content was declined to 15 % and puffing time was 30 seconds.Pre-treatment such as hot air drying at different temperatures or "microwave dehydration + hot air drying" had no influence on maximum expansion rate, but had various effects on sensory quality of the product. Crispness was improved when the products were dried with hot air at 45 °C for 4 h and then preserved at 5 °C.更多还原