Process optimization on microwave puffing of broad beans | 蚕豆微波膨化的工艺优化
2012
Ai Duiyuan, Gansu Agricultural University, Lanzhou (China), College of Food Science and Engineering | Liang Qi, Gansu Agricultural University, Lanzhou (China), College of Food Science and Engineering | Bi Yang, Gansu Agricultural University, Lanzhou (China), College of Food Science and Engineering
chinois. 在2因素试验的基础上，利用L9（34）正交试验优化蚕豆微波膨化的工艺。结果表明：蚕豆微波膨化的最佳工艺参数为：浸泡时间24h、沥干时间18h、微波功率900W、微波加热时间5min，在此条件下，蚕豆的膨化率可达65%，且颜色金黄，无腥味，酥脆适口。适量添加0.5%NaHCO3可以明显改善蚕豆微波膨化的效果。
Afficher plus [+] Moins [-]anglais. In this paper, orthogonal experiment was carried out to optimize the process of microwave puffing of broad beans. Firstly double factor test revealed that soaking time and drying time were the crucial factors that increased expansion rate. These two factors showed interactive influence on microwave puffing. It infered that soaking time and drying time were the essential pre-conditions for extruded beans by microwave. In addition, the test proved that NaHCO3 could improve extruded volume significantly. The results showed that the optimum conditions for microwave puffing of broad beans were obtained as follows: soaking time was 24 h, drying time was 18 h, microwave power was 900 W, and microwave heating time was 5 min. The broad beans produced under this method were gold color, crispy and delicious, and its puffing rate reached to 65%. Based on the optimum puffing conditions, properly addition of 0.5% NaHCO3 could improve the puffing effects obviously.
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