Pressure Difference Puffing Process of Surimi-Starch Chips
Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi addition, fat addition, salt addition, sugar a...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110108 |
| _version_ | 1797983679740379136 |
|---|---|
| author | Dandan WANG Lan WANG Jiangtao LI Liu SHI Wenjin WU Anzi DING Guangquan XIONG Wenfang HAN |
| author_facet | Dandan WANG Lan WANG Jiangtao LI Liu SHI Wenjin WU Anzi DING Guangquan XIONG Wenfang HAN |
| author_sort | Dandan WANG |
| collection | DOAJ |
| description | Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi addition, fat addition, salt addition, sugar addition and drying time on the quality of surimi-starch chips were discussed. The results showed that with the increasing of surimi content, the expansion rate of crisps decreased and the hardness increased. With the increasing of oil content, the expansion rate and whiteness of crisps increased. With the increasing of sugar content, the whiteness of crisps increased. With the increasing of salt content, the puffing rate of chips decreased. Under different drying time, the puffing rate, texture, color and sensory of chips changed significantly. Finally, the process parameters of surimi-starch chips were 25% surimi addition, 5% fat addition, 1.2% salt addition, 1.2% sugar addition, and 3.5 h of drying. |
| first_indexed | 2024-04-11T06:49:59Z |
| format | Article |
| id | doaj.art-3815bff8c7694439bf0fa4e5b3f6f7c8 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:49:59Z |
| publishDate | 2022-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3815bff8c7694439bf0fa4e5b3f6f7c82022-12-22T04:39:14ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-08-01431621121910.13386/j.issn1002-0306.20211101082121110108-16Pressure Difference Puffing Process of Surimi-Starch ChipsDandan WANG0Lan WANG1Jiangtao LI2Liu SHI3Wenjin WU4Anzi DING5Guangquan XIONG6Wenfang HAN7School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, ChinaInstitute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agriculture Science, Wuhan 430064, ChinaSchool of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, ChinaInstitute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agriculture Science, Wuhan 430064, ChinaInstitute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agriculture Science, Wuhan 430064, ChinaInstitute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agriculture Science, Wuhan 430064, ChinaInstitute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agriculture Science, Wuhan 430064, ChinaSchool of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, ChinaUsing glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi addition, fat addition, salt addition, sugar addition and drying time on the quality of surimi-starch chips were discussed. The results showed that with the increasing of surimi content, the expansion rate of crisps decreased and the hardness increased. With the increasing of oil content, the expansion rate and whiteness of crisps increased. With the increasing of sugar content, the whiteness of crisps increased. With the increasing of salt content, the puffing rate of chips decreased. Under different drying time, the puffing rate, texture, color and sensory of chips changed significantly. Finally, the process parameters of surimi-starch chips were 25% surimi addition, 5% fat addition, 1.2% salt addition, 1.2% sugar addition, and 3.5 h of drying.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110108differential pressure puffingsurimistarchpuffing ratetexture |
| spellingShingle | Dandan WANG Lan WANG Jiangtao LI Liu SHI Wenjin WU Anzi DING Guangquan XIONG Wenfang HAN Pressure Difference Puffing Process of Surimi-Starch Chips Shipin gongye ke-ji differential pressure puffing surimi starch puffing rate texture |
| title | Pressure Difference Puffing Process of Surimi-Starch Chips |
| title_full | Pressure Difference Puffing Process of Surimi-Starch Chips |
| title_fullStr | Pressure Difference Puffing Process of Surimi-Starch Chips |
| title_full_unstemmed | Pressure Difference Puffing Process of Surimi-Starch Chips |
| title_short | Pressure Difference Puffing Process of Surimi-Starch Chips |
| title_sort | pressure difference puffing process of surimi starch chips |
| topic | differential pressure puffing surimi starch puffing rate texture |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110108 |
| work_keys_str_mv | AT dandanwang pressuredifferencepuffingprocessofsurimistarchchips AT lanwang pressuredifferencepuffingprocessofsurimistarchchips AT jiangtaoli pressuredifferencepuffingprocessofsurimistarchchips AT liushi pressuredifferencepuffingprocessofsurimistarchchips AT wenjinwu pressuredifferencepuffingprocessofsurimistarchchips AT anziding pressuredifferencepuffingprocessofsurimistarchchips AT guangquanxiong pressuredifferencepuffingprocessofsurimistarchchips AT wenfanghan pressuredifferencepuffingprocessofsurimistarchchips |