食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
24期
123-126
,共4页
梁华%赵胜娟%唐浩国%任国艳
樑華%趙勝娟%唐浩國%任國豔
량화%조성연%당호국%임국염
猪皮%微波%膨化%恒温干燥%煮制
豬皮%微波%膨化%恆溫榦燥%煮製
저피%미파%팽화%항온간조%자제
pigskin%microwave%puffing%constant temperature drying%cooking
猪皮为原料,对猪皮的微波膨化特性进行研究,通过试验确定猪皮的微波膨化条件,并通过相关数据的优化分析及感官评定确定膨化猪皮小食品的配方。试验结果表明:腌制液盐水浓度、煮制时间、干燥温度与时间、微波膨化强度与时间对微波膨化效果有显著影响。最佳微波膨化猪皮的工艺条件是盐水浓度为2%,煮制时间为35 min,在60℃下恒温干燥120 min,在高档下微波膨化200 s。
豬皮為原料,對豬皮的微波膨化特性進行研究,通過試驗確定豬皮的微波膨化條件,併通過相關數據的優化分析及感官評定確定膨化豬皮小食品的配方。試驗結果錶明:醃製液鹽水濃度、煮製時間、榦燥溫度與時間、微波膨化彊度與時間對微波膨化效果有顯著影響。最佳微波膨化豬皮的工藝條件是鹽水濃度為2%,煮製時間為35 min,在60℃下恆溫榦燥120 min,在高檔下微波膨化200 s。
저피위원료,대저피적미파팽화특성진행연구,통과시험학정저피적미파팽화조건,병통과상관수거적우화분석급감관평정학정팽화저피소식품적배방。시험결과표명:업제액염수농도、자제시간、간조온도여시간、미파팽화강도여시간대미파팽화효과유현저영향。최가미파팽화저피적공예조건시염수농도위2%,자제시간위35 min,재60℃하항온간조120 min,재고당하미파팽화200 s。
In this study, pigskin was used as raw materials to discuss characteristics and conditions of microwave puffing, to determine the food of puffed pigskin formula by experiments and optimization analysis and sensory evaluation of relevant data. The results showed that the Salted liquid concentration, cooking time, drying temperature and time, intensity and duration of microwave puffing have a significant effect on the microwave expansion effect. The optimal process conditions of the microwave puffed pigskin is 2%of the saline concentration, 35 min of cooking, 120 min of drying at 60℃and 200 s of high-grade microwave puffing.