玉米膨化饼的研制  

Research on corn puffed cake processing

作　　者：王尚玉[1] 舒静[1] 龙萍[1] 代晓红[1] 

机构地区：[1]武汉工业学院食品系,湖北武汉430023

出　　处：《食品工业》2005年第5期3-5,共3页The Food Industry

摘　　要：采用湿粉糊化法的加工工艺,生产玉米膨化饼,研究了其工艺参数。最佳工艺配方为玉米粉:糯米粉=1:1,湿粉糊化20min,采用二次干燥的方法制成干料,经180℃油炸膨化,可得到口感松脆,品质佳的玉米膨化饼。This research adopt wet powder gelatinize, oil expanding process to produce corn puffed cake. The proper technology and parameters were found. Proportion of the powder of corn and glutinous rice is 1 ： 1, the period of wet powder gelatinize is 20min. By two stage dryings, and expanding of 180℃, the corn puffed cakes enjoy best quality and brittleness.

关 键 词：玉米膨化饼 湿粉糊化法 加工工艺 工艺参数 干燥方法 工艺配方 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]