Study On The Processing And Quality Properties Of Puffed Chestnut Cake

This research mainly studied on removing the shell and inner cover, the browning inhibition of chestnut and the ration of chestnut powder. After added wheat powder and maize powder, chestnut and japonica flour was secondly dried and microwave puffed. Then delicious puffed chestnut cake was gain.First chestnut was baked in order to remove the shell and inner cover. After baking 90 min, chestnut was shelled easy at 50℃.Besides, the inner core did not become browning.Puffed rice cake is a kind of leisure food which uses rice as raw material. In the production process, through single-factor experimental study of different factors on the impact of sensory evaluation to orthogonal test further optimization of the four key factors to determine the optimum process condition as follows:raw material ratio (proportion of japonica rice power, chestnut powder and non-japonica powder) was 5:1:1, the content of corn and wheat starch was 8%, secondary drying temperature was 50℃4h, and the microwave puffed time was 90s. In this process, the quality of the product is the best, the expansibility was 4.78, the content of Vc was 156.38μg/g, the moisture level was 2.61%, the left material was 0, the total bacteria was 350 cell/g, the total colon bacillus was below 30 MPN/100g, and sensory evaluation was 88.6 points (with 100 points).