玉米膨化质构变化的研究  

Study on Expandable of Texture Corn

作　　者：王彩云[1] 

机构地区：[1]河北农业技术师范学院食品工程系

出　　处：《中国粮油学报》1998年第3期41-43,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：玉米膨化食品是玉米深加工的最好途径之一，本研究选用几种膨化食品的指标如膨化倍数、还原能力、碘蓝值、α－化度、蛋白质含量及脂肪含量和水溶性成分的含量进行对照试验，试验证明：玉米膨化后质构发生变化，组织结构疏松，改善口感，增加人体消化吸收能力等优点，值得进一步研究。Food made of expandable corn is one of the methods of further processing of corn.This article has chosen some test items of food expandable corn,for example expandable multiple,reduction ability,blue number of iodine ,degree of α,content of the protein and fat,content of aqueous solution,and compared with the control.The texture of expandable corn has been changed better structrue of looseness,good mouth feel and improved metabolism of human body.This method will have to be developed further.

关 键 词：玉米 膨化 质构变化 玉米食品 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]