摘要
究了爆裂玉米籽粒含水量与其膨爆效果的相关性。结果表明 ,烘爆处理时 ,当达到可爆温度(190～ 195℃ )、籽粒含水量 14 %时 ,其膨胀系数、爆花率、成形玉米花粒数最高 ,分别达 2 1.9%、99.5 %、96 .5 % ,不成形玉米花粒数少 ,为 3.0 % ,处女粒最少 ,仅为 0 .5 %。膨爆效果与含水量密切相关 ,这可为食品加工实现含水量控制提供科学依据。
The correlation between moisture content of popcorn kernels and effect of popping corns was studied. The results showed that the coefficient of dilatation, the rate of popcorn and kernel number of forming popcorn were all the highest, reaching 21.9%,99.5% and 96.5% respectively, while the percentage of non forming popcorn (3.0%) and the percentage of virgin kernels (0.5%) were the lowest, when popping temperature was 190～195℃ and moisture content of corn kernels was 14%. This correlation between the effect of popping corns and the moisture content could provide scientific basis for controlling the moisture content in food processing.
出处
《上海农业学报》
CSCD
2002年第4期38-41,共4页
Acta Agriculturae Shanghai
基金
上海市科学技术委员会"特用玉米育种与开发"项目资助
关键词
籽粒含水量
膨爆效果
相关性
爆裂玉米
膨胀系数
成形玉米花粒
爆花率
处女粒
Popcorn
Moisture content
Coefficient of dilatation
Rate of popcorn
Forming popcorn
Non forming popcorn
Virgin kernel
Correlation
