不同种类小麦爆米花特性比较研究

Comparative Study on Properties of Different Kinds of Popcorn

爆米花是谷物籽粒经气流膨化而成的全谷物食品,具有很高的营养价值。以中科11玉米品种为对照,采用气流膨化技术,研究西农黑大穗小麦与普冰9946小麦爆米花的膨化特性、理化特性和储藏特性。结果表明,西农黑大穗和普冰9946爆米花的水分质量分数低于对照,膨胀体积高于对照,分别为12.84cm3、16.13cm3,但鳞片大小低于对照;小麦爆米花表面结构、内部结构与对照有明显差异;西农黑大穗吸水性指数(5 207g/kg)、水溶性指数(190g/kg)及普冰9946水溶性指数(213g/kg)均显著(P<0.05)高于对照。在自然暴露储藏条件下,随着时间的延长,爆米花品质迅速衰减,达到临界值后缓慢降低。可见,小麦爆米花的最终水分质量分数低于对照,感官评分高于对照,更耐储存。

Popcorn is a kind of whole cereal fuffed-food that it is expanded and puffed up by air flow and it has high nutritional value.Air-popped popcorn is a 100% whole grain food without any ingredient addition,and has amount of nutritional components,including dietary fiber,antioxidant and so on.By expantion technology,Zhongke 11 corn cultivers were taken as CK to study the expansion characteristic,physicochemical properties and storage characteristics of air-popped popcorn in Xinongheidasui black wheat（Xinong big ear-type balck wheat）and Pubing 9946 wheat.The results showed that the moisture content of Xinongheidasui black wheat and Pubing 9946 wheat was lower than Zhongke 11 corn.Expansion volume of two wheat popcorn was 12.84cm^3 and 16.13cm^3 respectively,which was higher than reference substance.However,flake size of them was less than Zhongke 11 corn.It was different between Xinongheidasui balck wheat,Pubing 9946 wheat and Zhongke 11 corn in surface structure and interior structure.Compared with Zhongke 11,Xinongheidasui balck wheat had higher water absorption index（WAI）and water soluble index（WSI）,which were 5 207g/kg and190g/kg respectively,and Pubing 9946 wheat had higher WSI,which was 213g/kg.During the storage time,we found that the quality of the three popcorn decreased rapidly with moisture content increased,and declined slowly to a critical content.The final moisture content of Xinongheidasui andPubing 9946 were lower than that of Zhongke 11 popcorn,and final sensory evaluation were better than Zhongke 11.In conclusion,the wheat popcorn had a better quality than Zhongke 11 during ten days.