摘要
以实验方法研究微波膨化谷物食品的主原料、添加物及制做工艺，以膨化率为指标考察膨化效果。最终确定糯米粉为微波膨化谷物食品的主原料，玉米蛋白、盐、水分为添加物，棕榈油为涂在坯料外表面的添加物。通过正交实验，得到最佳工艺条件为：糯米粉５０ｇ，盐２．４ｇ，玉米蛋白添加量为５ｇ，水分含量５０％，５００Ｗ下加热２ｍｉｎ，坯料外表面涂棕榈油量占坯料重量的１．５％。
The paper introduces the major raw material,additional material and manufacture technology of the microwavable puffed food.The experiment uses glutinous rice flour as major raw material,corn protein,salt and water as additional material,palm oil as surface coating of base.The optimal technology conditions are glutinous rice flour 50g,salt 2.4g,corn protein 5g,water content 50%,palm oil 1.5%(accounting for base weinght),power 500W,heating time 2 minutes.
出处
《郑州粮食学院学报》
CAS
1996年第4期4-12,共9页
Journal of Zhengzhou Institute of Technology
关键词
微波应用
膨化食品
谷物食品
microwave application
puffed food
cereal food
