| 爆裂玉米与普通玉米微波真空膨化特性比较 |
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| 引用本文： | 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. |
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| 作者姓名： | 黄儒强 芮汉明 曾庆孝 |
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| 作者单位： | 华南理工大学,食品与生物工程学院,广东,广州,510640 |
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| 摘 要： | 以膨化率为指标研究了爆裂玉米与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，爆裂玉米与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胀化特性，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。
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| 关 键 词： | 爆裂玉米 普通玉米 微波真空膨化特性 膨化率 微波食品 纤维素 |
| 文章编号： | 1000-565X(2003)01-0088-04 |
Characteristic Comparison of Microwave Vacuum Popping of Popcorn and Maize |
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| Huang Ru_qiang,Rui Han_ming,Zeng Qing_xiao.Characteristic Comparison of Microwave Vacuum Popping of Popcorn and Maize[J].Journal of South China University of Technology(Natural Science Edition),2003,31(1):88-90,96. |
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| Authors: | Huang Ru_qiang Rui Han_ming Zeng Qing_xiao |
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| 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 was 26.66 kPa. |
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| Keywords: | popcorn maize microwave vacuum popping |
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