|
Vegetables are the main source of vitamins, dietary fiber, minerals, and occupies a very important position in the reasonable diet structure. Vegetables are perishable products, difficult to prolonged storage at room temperature, not easy to maintain the original quality; vegetables if only fresh vegetables to sell value-added is not large. The sea asparagus and cabbage as the main raw material of its restructuring, seasonings and processed into ready-to-eat vegetable crisps to increase the diversity of products, at the same time increase their added value. In order to get the best recipe for reorganization vegetable crisps, orthogonal experiment and response surface optimization method. Crisps sensory evaluation value, crunchy degree as an indicator of the amount of additives added orthogonal experiments, the best formula to draw sea asparagus crisps: sea asparagus 70g, carrots 7g, white sesame 2.5g, MSG 0.05g, glutinous rice starch 10g, sucrose 3.5G, peanut protein powder 5g; sensory evaluation value, the color difference AE and crisps SHORTENING degrees consolidated value of the response value, the added amount of the rice starch and other ingredients response surface optimization, too The best recipe for kale chips: cabbage 70g, carrots 7.5g glucose 3g, black sesame 3g glutinous rice starches 9.6g, sugar 3.6g, peanut protein powder 4.5g. In order to compare the impact of different drying conditions on the quality of sea asparagus crisps, the test uses three drying technology of hot air drying (AD), vacuum drying (VD), vacuum microwave drying (MVD). AD temperature, VD temperature, vacuum degree, MVD vacuum, microwave power density, loading and other factors were investigated product crunchy degrees, color, rehydration, Vc and chlorophyll preservation rate, sensory evaluation value. The test results show that: AD temperature to 80 ℃ product color the best crunchy degrees and sensory evaluation of the best results; the product crispy degree in the VD process, 70 ℃,-0.09MPa under the conditions best, the best color, rehydration than the maximum, Vc and chlorophyll save rate, the best results of sensory evaluation; MVD vacuum degree-0.07MPa products crisp, and rehydration than the highest microwave power density of 2.0W / g products most uniform color, the loading capacity of The 100g product quality. In order to improve the quality of sea asparagus crisps, Comparative Study; MVD-VD combined drying process with a single drying process in order to determine the best MVD-VD combined drying process conditions, the response surface method to optimize. MVD power density, segment moisture conversion point VD temperature influencing factors, drying rate, sensory evaluation value, Vc preservation rate, crunchy degree, chromatic aberration L * value of five who is the response 3 factors The level of response surface analysis, the optimal process parameters: MVD power level of 2.1W / g, segmented moisture 18.5% conversion point, VD temperature 72V; comparative study of the the MVD-VD single MVD. VD, research drying time and the crunchy, chromatic aberration, Vc and chlorophyll save rate, complex water ratio and other indicators. The results showed: compared with MVD products, joint the dried products crunchy degrees, with similar color difference, Vitamin C and chlorophyll preservation rate and so on, and sensory evaluation value is higher than the MVD product; compared with VD, United shorten the drying time of approximately 1.5 h, product crunchy degrees, rehydration better than than VD products, of its Vc and chlorophyll save of rate than VD products respectively 23.4% and 25.3%. In order to explore the dry method for kale chips, comparative study of microwave as a heating source of microwave-assisted freeze-dried synchronization combined drying (MFD), AD, MVD three different drying techniques crispy kale crisps drying characteristics and product degrees, chromatic aberration, Vc preservation rate, rehydration, sensory evaluation of quality indicators. Experimental results show that: MVD drying time is shortest, only 30min, followed by the MFD, 300min; the best MFD product quality, the color closest to AS, the the crunchy highest Vc preservation rate reached 81.7%, the highest peak sensory evaluation, as 0.425.
|