蕨根、葛根和马铃薯淀粉微波膨化加工性质的比较研究  

Microwave Puffing of Fern Root Starch,Kudzu Starch and Potato Starch

作　　者：黄亮[1] 孙昌波[1,2] 赵灿[1] 郑菲[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]长沙理工大学生物与食品学院,长沙410076

出　　处：《中国粮油学报》2010年第9期36-40,44,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了在蕨根淀粉、葛根淀粉和马铃薯淀粉中添加食盐、碳酸氢钠、蔗糖、油脂后微波加热效果、物料膨化效果的改变情况。结果表明：由于食盐、碳酸氢钠、蔗糖对淀粉糊化的影响及加热后的特性,随着添加量的增加膨化率变小,膨化过程也相对迟缓;随着糖含量的增加,产品的孔隙状态发生变化,孔隙变形、回缩,产品硬度减小,脆度增大,孔隙率渐大,色泽加深。油脂的添加,对脆度影响较大,但是对于膨化率、色泽的影响不大,添加过多时,口感变差。最佳配比是：食盐2%~4%,碳酸氢钠0.1%,蔗糖3%~6%,油脂3%~5%,并添加适量甜味剂以改善口感。The effects of salt,sugar,baking soda,and grease on the microwave heating and puffing of fern root starch,kudzu starch and potato starch were studied.Results： Addition of sugar leads smaller expansion rate of product and much slower expanding process;meanwhile,the porous structure of product somewhat changes,the holes deform and contracted with increase of sugar dose,and the product becomes less hard,more crisp,higher hole rate and darker color.Addition of grease makes no change in product hole rate and color,but the food is more brittle.The proper addition doses are salt 2%～4%,baking soda 0.1%,sugar 3%～6%,and grease 3%～5%.

关 键 词：蕨根淀粉 葛根淀粉 马铃薯淀粉 微波膨化 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]