不同溶液浸泡处理对爆裂玉米微波真空膨化的影响

华南理工大学学报(自然科学版) ›› 2003, Vol. 31 ›› Issue (8): 88-91,96.

不同溶液浸泡处理对爆裂玉米微波真空膨化的影响

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:2003-08-20 发布日期:2022-05-16
作者简介:黄儒强（1968－）男博士生主要从事食品工程、天然产物的开发等方面的研究．

Effect of Popcorn Dipped in Different Liquors on Microwave Vacuum Popping

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

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

Online:2003-08-20 Published:2022-05-16

摘要/Abstract

摘要： 以膨化率为指标研究了水分、食盐和乙醇等溶液浸泡处理对微波真空膨化爆裂玉米的影响．借助扫描电子显微镜技术对它们影响微波真空膨化爆裂玉米的机理进行了探讨．实验证明水分含量的大小是影响膨化率的主要因素之一．在微波真空条件下爆裂玉米获得最佳膨化效果的水分含量在真空度26．66kPa 时为11．3％真空度93．3kPa 时为20．4％．经过10％的食盐溶液和40％的乙醇溶液处理的爆裂玉米能够获得较好的微波真空膨化效果．

关键词: 爆裂玉米, 浸泡, 微波真空, 膨化

Abstract: The effect of popcorn dipped in different liquors such as moisture salt water and alcohol on microwave vacunm popping was studied in this paper according to the index of the volume expansion ratio．It was found that the moisture content of popcorn was one of the primary factors to affect the volume expansion ratio．Under the microwave vacuum condition the optimum popping effect occurs when the moisture content was11．3％ with vacuum26．66kPa and20．4％ with vacuum93．3kPa；Popcorn which is soaked in10％（mass fraction） salt solution and in40％ alcohol solution respectively could obtain optimum microwave vacuum popping effect．

Key words: popcorn, dip, microwave vacuum, popping

中图分类号:

TS213．4

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.

Huang Ru-qiang Rui Han-ming Zeng Qing-xiao. Effect of Popcorn Dipped in Different Liquors on Microwave Vacuum Popping [J]. Journal of South China University of Technology(Natural Science Edition), 2003, 31(8): 88-91,96.

[1]	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.
[2]	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.