| 微波膨化薏米饼的研究 |
| |
| 引用本文： | 李存芝,傅亮,虞兵,段翰英,陈赋颖.微波膨化薏米饼的研究[J].食品工业科技,2010(3). |
| |
| 作者姓名： | 李存芝 傅亮 虞兵 段翰英 陈赋颖 |
| |
| 作者单位： | 暨南大学食品科学与工程系,广东,广州,510632 |
| |
| 基金项目： | 国家自然科学基金资助(30871751) |
| |
| 摘 要： | 薏米一直是很有价值的药食兼有的保健食品,薏米本身的煮食需较长时间,为满足现代人快节奏的生活,对在真空情况下微波对薏米饼的膨化进行了研究,使薏米的食用方便、快捷。采用自制的微波真空实验装置,探讨在真空情况下微波膨化薏米饼的影响因素,对饼坯含水量、膨化时间、真空度、膨化功率等因素对薏米饼膨化率的影响进行研究,通过实验确定了产品的最佳膨化条件组合:水分含量20%,膨化时间4min,真空度0.09MPa,膨化率达到1.50,色香味好,且硬度、脆度都适中。
|
| 关 键 词： | 薏米 膨化 微波 真空 |
Study on puffed job's tears cake with microwave |
| |
| LI Cun-zhi,FU Liang,YU Bing,DUAN Han-ying,CHEN Fu-ying.Study on puffed job's tears cake with microwave[J].Science and Technology of Food Industry,2010(3). |
| |
| Authors: | LI Cun-zhi FU Liang YU Bing DUAN Han-ying CHEN Fu-ying |
| |
| Affiliation: | LI Cun-zhi,FU Liang,YU Bing,DUAN Han-ying,CHEN Fu-ying (Department of Food Science & Engineering,Jinan University,Guangzhou 510632,China) |
| |
| Abstract: | Job's tears has always been a valuable health food,cooking Job's tears itself to be a longer period of time,in order to meet the fast pace of modern life,a study on Job's tears convenient food was conducted in a self-made vacuum microwave circumstances.Discussed the influencing factors of moisture content, puffing time, the vacuum degree and puffing power on puffing efficiency.The optimum processing technology was as follows: moisture content 20%, puffing time 4min,a vacuum degree of 0.09MPa, puffing degree was 1.50,the hardness and brittleness were moderate. |
| |
| Keywords: | Job's tears puffing microwave vacuum |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
