微波-压差膨化苹果脆片生产的设备与工艺研究

食品科学 ›› 2007, Vol. 28 ›› Issue (11): 210-214.

微波-压差膨化苹果脆片生产的设备与工艺研究

张永茂, 庞中存, 颉敏华, 张芳

甘肃省农业科学院农产品贮藏加工研究中心；甘肃省农业科学院农产品贮藏加工研究中心甘肃省农产品贮藏加工工程技术研究中心；甘肃兰州730070；甘肃省农产品贮藏加工工程技术研究中心；

出版日期:2007-11-15 发布日期:2011-11-22

Study on Equipment and Processing Technology with Microwave-pressure-difference for Process Puffed-apple-flakes

ZHANG Yong-Mao, PANG Zhong-Cun, JIE Min-Hua, ZHANG Fang

Agricultural Product Storage and Processing Research Center, Gansu Academy of Agricultural Sciences, Agricultural Product Storage and Processing Engineering Technology Research Center of Gansu Province, Lanzhou 730070, China

Online:2007-11-15 Published:2011-11-22

摘要/Abstract

摘要： 以新鲜苹果为原料,应用微波膨化、压差膨化技术的基本原理和方法,研究了适应规模化工业生产、可大量利用苹果资源,节能、高效的非真空油炸苹果脆片加工的微波-压差新工艺。研究提出了"一次加压、瞬间减压膨化,真空脱水固化"的操作工艺,制定了膨化时间与膨化温度、压力关系的工艺操作曲线。采用新工艺加工的苹果脆片产品,膨化率达到100%,水分含量3%,其他指标符合消费者对果蔬脆片食品营养、方便、天然、低脂肪、低热量、高膳食纤维的需求。

关键词: 苹果脆片, 膨化技术, 微波膨化, 压差膨化, 微波-压差膨化

Abstract: Adopting fresh apple as raw materials and applying microwave puffing with pressure difference puffing theory and method, a new microwave-pressure-difference technology was obtained. This technique could make use of numerous apple resources and adapt to industrial scale proudction to save energy with high efficiency without the requirement of vacuum-deep- fried process. The operation procedures are: increase-pressure, instantaneous decrease-pressure, vacuum dehydration and shape-fixation. A technological operation-curve for relationship among puffing time, temperature and pressure was established. When apple-flake processing adopted this new technology, its puffing-rate is 100%, with water content 3%. The rest indexes were fitted for consumer demands on food nutrition, convenience, nature, low-lipid, low-calorie and high dietary fiber.

Key words: apple-flake, puffing technique, microwave puffing, pressure-difference puffing, microwave-pressure- differencep uffing

张永茂, 庞中存, 颉敏华, 张芳. 微波-压差膨化苹果脆片生产的设备与工艺研究[J]. 食品科学, 2007, 28(11): 210-214.

ZHANG Yong-Mao, PANG Zhong-Cun, JIE Min-Hua, ZHANG Fang. Study on Equipment and Processing Technology with Microwave-pressure-difference for Process Puffed-apple-flakes[J]. FOOD SCIENCE, 2007, 28(11): 210-214.

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