作　　者： ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品与发酵工业》 2002年第10期53-55,共3页

摘　　要： 以膨化率为指标研究了食盐对微波真空膨化爆裂玉米的影响。借助扫描电子显微镜技术对爆裂玉米经食盐溶液浸泡后胚乳细胞中淀粉粒排列的变化进行了比较 ,从而探讨了食盐产生影响的原因。实验证明 ,经过质量分数为 10 %的食盐溶液处理的爆裂玉米能够获得较好的微波真空膨化效果。 The effect of salt on microwave vacuum popping of popcorn according to index of the volume expansion ratio was studied in this paper. With SEM the variety of popcorn starch granule in its endosperm cell which soaked in salt solution was compared, so the influence reason of salt was researched. The fact was found that popcorn which soaked in 10% salt solution could be obtained optimum microwave vacuum popping effect.

关 键 词： 食盐 微波真空膨化 爆裂玉米 膨化率

领　　域： [轻工技术与工程] [轻工技术与工程]