| 微波膨化谷物食品的工艺研究 |
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| 引用本文： | 苏娅,陈肇锬,佘纲哲.微波膨化谷物食品的工艺研究[J].河南工业大学学报(自然科学版),1996(4). |
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| 作者姓名： | 苏娅 陈肇锬 佘纲哲 |
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| 作者单位： | 郑州粮食学院食品工程系，汕头大学生物系 |
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| 摘 要： | 以实验方法研究微波膨化谷物食品的主原料、添加物及制做工艺，以膨化率为指标考察膨化效果。最终确定糯米粉为微波膨化谷物食品的主原料，玉米蛋白、盐、水分为添加物，棕榈油为涂在坯料外表面的添加物。通过正交实验，得到最佳工艺条件为：糯米粉５０ｇ，盐２．４ｇ，玉米蛋白添加量为５ｇ，水分含量５０％，５００Ｗ下加热２ｍｉｎ，坯料外表面涂棕榈油量占坯料重量的１．５％。
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| 关 键 词： | 微波应用 膨化食品 谷物食品 |
STUDY ON THE TECHNOLOGY OF MICROWAVABLE PUFFED FOOD |
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| Su Ya,Chen Zhaotan,She Gangzhe.STUDY ON THE TECHNOLOGY OF MICROWAVABLE PUFFED FOOD[J].Journal of Henan University of Technology Natural Science Edition,1996(4). |
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| Authors: | Su Ya Chen Zhaotan She Gangzhe |
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| Affiliation: | Su Ya 1 Chen Zhaotan 1 She Gangzhe 2 |
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| Abstract: | The paper introduces the major raw material,additional material and manufacture technology of the microwavable puffed food.The experiment uses glutinous rice flour as major raw material,corn protein,salt and water as additional material,palm oil as surface coating of base.The optimal technology conditions are glutinous rice flour 50g,salt 2.4g,corn protein 5g,water content 50%,palm oil 1.5%(accounting for base weinght),power 500W,heating time 2 minutes. |
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| Keywords: | microwave application puffed food cereal food |
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