摘要
通过单因素及正交实验以膨化率和脆度为指标确定了小米淀粉热膨化的最佳工艺条件。结果表明,对膨化效果的影响因素次序为水分含量>膨化温度>膨化时间,其中水分含量对膨化效果的影响高度显著(P<0.01)。膨化的最佳条件为水分含量8%,膨化温度310℃,膨化时间50s。此条件下膨化制小米饼的膨化率和脆度分别为8.32及0.254kg·s,脆度优于市售的品牌雪饼(0.424kg·s),感官评价也得到了同样的结论。实验显示以小米为原料制作米雪饼切实可行。
The optimal condition of thermal expansion of millet starch was investigated by orthogonal array design based on single factor experiments using expansion ratio and crispness as indicators.Results showed that the primary and secondary sequence of influence factors were in the following order of moisture content 〉 expansion temperature 〉 expansion time and a significant effect of moisture content was observed （ P 〈 O.Oi ） .The optimal condition of thermal expansion was as follows.moisture content 8%, expansion temperature 310~C and expansion time 50s.A maximum expansion ratio of 8.32 and crispness of 0.254kg ~ s which was better than rice cakes on the market（0.424kg ~ s） were obtained under the optimal values of related parameters. Sensory evaluation also confirmed that the textural quality of sample was nicer than the latter.Experiments revealed that it was feasible to make rice cakes from millet.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期350-352,373,共4页
Science and Technology of Food Industry
关键词
小米淀粉
热膨化
脆度
millet starch
thermal expansion
crispness
