真空微波联合气流膨化甘薯片的研究.pdf

摘 要 非油炸果蔬脆片作为一种高档的休闲食品，在市场上倍受消费者青睐。其具 有天然、营养、方便、低脂肪、低热量、高膳食纤维、口感酥脆等优点。真空微 波干燥和低温气流膨化技术是近年来食品工程领域新兴的果蔬干燥技术。本文以 宁紫薯 1 号和苏渝 303 甘薯为原料，采用真空微波联合气流膨化甘薯片的工艺路 线；研究了预干制、真空微波预膨化、压差气流膨化工序，包括建立干燥数学模 型及优化各项工艺参数等；研制出酥脆可口的苏渝 303 膨化甘薯脆片，并探讨了 宁紫薯 1 号甘薯脆片的膨化效果。主要研究结果如下： 甘薯的微波干燥过程主要是在加速与减速阶段，恒速干燥阶段表现不明显， 其微波干燥模型与 Page 方程拟合的较好。 苏渝 303 甘薯片的最佳预干燥工艺参数组合为：选用切片厚度为 5mm、前 期 4w/g 微波干燥，待物料干燥至水分含量为 60%时转换为 8.33w/g 的微波干燥， 转换时不进行缓苏；宁紫薯 1 号紫心甘薯的最佳预干燥工艺参数组合为：选用 16.52w/g 微波干燥、切片厚度 6mm、每次前期干燥时间 35s 。 经过二次回归正交旋转组合实验优化，苏渝 303 甘薯片最佳膨化工艺参数组 合为：初始水分含量 36.82%，微波功率 823.07w，微波加热时间 34s，膨化温度 96.5℃，抽空温度 78℃，抽空干燥时间40min 时。 宁紫薯 1 号甘薯的淀粉含量及支链淀粉所占比例均较低，且其淀粉的溶胀势 较小，导致其膨化薯片的膨化率较低；宁紫薯 1 号甘薯的还原性总糖含量较高， 导致其膨化薯片的硬度较大。 关键词：真空微波干燥；气流膨化；甘薯 ABSTRACT Non-fried fruit and vegetable chips have become popular choice of consumers as a kind of high-grade leisure food. It has the advantages of nature, nutrition, convenience, low fat and heat, high dietary fiber and so on. Vacuum-microwave drying and low temperature air-puffing drying technologies as new technologies of fruit and vegetable drying in food engineering are emerging in recent years. With Ningzishu-1 and Suyu-303 sweet potato as the main raw materials, the thesis adopted the technology route of combined vacuum-microwave and air-puffing sweet potato chips; then the pre-drying treatment, vacuum microwave pre-puffing and air puffing were studied respectively, including the establishment of mathematical model of drying and optimization of the process parameters, etc.; the delicious Suyu-303 sweet potato chips were developed, and the puffing effect of Ningzishu-1 sweet potato chips was investigated. The main conclusions are as follows: Microwave drying process of sweet potato is mainly