微波膨化猪肉产品的开发展望  

Development of Microwave Puffed Pork Products

作　　者：章黎黎[1] 李兴武[2] 

机构地区：[1]西南大学园艺园林学院重庆400716 [2]西南大学食品科学学院,重庆400716

出　　处：《肉类研究》2010年第1期30-33,共4页Meat Research

摘　　要：膨化食品有即食方便、口感松软、自然和谐、酥脆可口等特点深受人们喜爱。本文介绍了目前膨化食品的现状,并提出以猪肉、猪皮、谷物为原料,对研究开发既有良好的膨化效果,又能在营养成份、色泽、风味、口感方面均有较大提高的营养型膨化食品进行了可行性分析,以期开发出新型猪肉微波膨化休闲食品,提高猪肉的附加值。Puffed food is instant convenience, taste soft, natural harmony, crisp and delicious, so it is very popular. This article describes the current status quo of the puffed food, and we plan to use pork, grain as raw material to develop puffed food. This food is better in the nutritional composition, color, flavor and taste. We hope that we can research microwave puffed pork snack foods to enhance the added value of pork.

关 键 词：微波技术 猪肉产品 膨化食品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]