爆裂玉米与普通玉米微波真空膨化特性比较

华南理工大学学报(自然科学版) ›› 2003, Vol. 31 ›› Issue (1): 88-90,96.

爆裂玉米与普通玉米微波真空膨化特性比较

黄儒强芮汉明　曾庆孝

华南理工大学食品与生物工程学院广东广州510640

出版日期:2003-01-20 发布日期:2022-04-08
通信作者: 黄儒强（1968－）男博士研究生主要从事食品工程等方面的研究．
作者简介:黄儒强（1968－）男博士研究生主要从事食品工程等方面的研究．

Characteristic Comparison of Microwave Vacuum Popping of Popcorn and Maize#br#

Huang Ru-qiang　Rui Han-ming　Zeng Qing-xiao

College of Food and BioengineeringSouth China Univ．of Tech．Guangzhou510640China

Online:2003-01-20 Published:2022-04-08

摘要/Abstract

摘要： 以膨化率为指标研究了爆裂玉米和普通玉米的微波真空膨化特性．借助扫描电子显微镜从机理上进行了分析探讨．实验证明爆裂玉米和普通玉米的结构是影响它们膨化特性的重要因素．与普通玉米相比爆裂玉米具有较好的膨化特性其爆花质量和口感均较好且膨化率较高．在微波真空条件下真空度为26．66kPa 时爆裂玉米的膨化率达到最大．

关键词: 爆裂玉米, 普通玉米, 微波真空, 膨化

Abstract: The characteristics of microwave vacuum popping of popcorn and maize according to index of the volume expansion ratio were studied in this paper．With SEM their mechanisms were examined．It was proved that the structure was the important factor which influenced the popping characteristic of popcorn and maize．The fact was found that the popping characteristic of popcorn was better than that
of maizeand that the quality of popcorn flower of popcorn and its texture were also betterand that the volume expansion ratio of popcorn was higher than that of maize．The volume expansion ratio of popcorn was optimum when the vacuum was26．66kPa．

Key words: , popcorn；maize；microwave vacuum；popping

黄儒强芮汉明　曾庆孝. 爆裂玉米与普通玉米微波真空膨化特性比较[J]. 华南理工大学学报(自然科学版), 2003, 31(1): 88-90,96.

Huang Ru-qiang　Rui Han-ming　Zeng Qing-xiao. Characteristic Comparison of Microwave Vacuum Popping of Popcorn and Maize#br#[J]. Journal of South China University of Technology(Natural Science Edition), 2003, 31(1): 88-90,96.

[1]	扶雄张明朱思明黄强. 湿热处理对玉米淀粉理化性质及消化性的影响[J]. 华南理工大学学报（自然科学版）, 2015, 43(2): 27-32,65.
[2]	郑喜群马艳秋刘晓兰杨双李凯园 . 挤压膨化对玉米醇溶蛋白结构特性的影响[J]. 华南理工大学学报（自然科学版）, 2014, 42(3): 131-136.
[3]	黄儒强芮汉明曾庆孝. 不同溶液浸泡处理对爆裂玉米微波真空膨化的影响[J]. 华南理工大学学报(自然科学版), 2003, 31(8): 88-91,96.