采用微波膨化技术生产杏谷营养脆片.探究了微波功率、干燥时间、面胚厚度和微波时间对杏谷营养脆片膨化率、吸水率、质构特性及感官评价的影响,通过正交试验优化了工艺参数.结果表明:微波膨化的最佳工艺条件为干燥时间5 min、面胚厚度4 mm、微波时间75 s、微波功率800 W.在此条件下得到的杏谷营养脆片感官评分最高.
Using microwave puffing technology to produce apricot cereal nutrition crisps.The effects of microwave power,drying time,dough thickness,and microwave time on the swelling rate,water absorp-tion,texture characteristics,and sensory evaluation of apricot cereal nutrition crisps were explored.The process parameters were optimized through orthogonal experiments.The results showed that the optimal process conditions for microwave puffing were drying time 5 min,dough thickness of 4 mm,microwave time 75 s,and microwave power 800 W.Under these conditions,the sensory score of the crisps obtained was the highest.