CAJ | 학술논문

为研究微波真空膨化黑加仑浆果的感官品质，通过二次回归正交试验，分析了微波强度、真空度、初始含水率、膨化时间与黑加仑浆果感官品质的关系，并优化了工艺参数。结果表明，各因素对黑加仑感官评价值影响的主次顺序为：初始含水率、真空度、微波强度、膨化时间；优化工艺参数为：微波强度30W/g，初始含水率60％，真空度70％，膨化时间6 min。研究结果为微波真空膨化浆果的加工生产提供了理论依据和技术支持。
위연구미파진공팽화흑가륜장과적감관품질，통과이차회귀정교시험，분석료미파강도、진공도、초시함수솔、팽화시간여흑가륜장과감관품질적관계，병우화료공예삼수。결과표명，각인소대흑가륜감관평개치영향적주차순서위：초시함수솔、진공도、미파강도、팽화시간；우화공예삼수위：미파강도30W/g，초시함수솔60％，진공도70％，팽화시간6 min。연구결과위미파진공팽화장과적가공생산제공료이론의거화기술지지。
Microwave-vacuum sensory quality and optimal process parameters of whole blackcurrant berry were deter -mined in this study .The quadratic regression orthogonal rotary method was used to analyze the effect of microwave inten -sity,initial moisture content ,vacuum degree and puffing time on the sensory quality ,The regression mathematical models were established to describe the relationship among the influencing factors and sensory quality of whole blackcurrant ber -ry.The optimum processing parameters of microwave vacuum puffing were obtained .Results showed that various factors influence on blackcurrant berry of sensory quality with importance order as initial moisture content , vacuum degree , mi-crowave intensity and puffing time .Optimum conditions were obtained as follows:microwave intensity of 30 W/g, the in-itial moisture content of 60%, vacuum degree of 70%and puffing time of 6 min.The results may provide the theoretical basis and technical support for industrialized production of microwave vacuum puffing berries .