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

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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   

  1. 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   

  1. College of Food and Bioengineering‚South China Univ.of Tech.‚Guangzhou510640‚China
  • Online:2003-01-20 Published:2022-04-08

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 maize‚and that the quality of popcorn flower of popcorn and its texture were also better‚and 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