魔芋胶膨化食品制备工艺研究  

Study on preparation technology of amophophallus gum puffed flake

作　　者：邹泊羽[1] 卢明玥[1] 王健[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2011年第10期288-291,共4页Science and Technology of Food Industry

基　　金：重庆市高校优秀科技成果转化资金项目(KJZH08221)

摘　　要：以魔芋精粉为主要原料,以糯米粉、预糊化淀粉和超微粉碎玉米粉为辅料,对魔芋胶膨化脆片的制作工艺进行了研究。通过实验确定了产品的制作工艺、主要工艺条件及配方。结果表明:魔芋精粉和水的比例为1∶15的魔芋胶,糯米粉添加量为魔芋胶量的40%,超微玉米粉添加量2%,预糊化淀粉添加量20%,经蒸煮、定型、干燥后的坯料水分含量在20%,使用微波功率700W、时间15s加热处理下膨化,所得产品膨化效果好,感官质量佳,产品抗消化性淀粉含量为17.5g/100g。With konjac purified powder as the major ingredient,and glutinous rice flour,pre-gelatinized starch, corn flour as minor ingredient, process conditions of the puffed flake were studied. The results showed that high quality puffed flakes were obtained by adding 40% glutinous rice flour,2% corn flour,20% pre-gelatinized starch. The optimal processing parameters were as follows： the water content before microwave puffing as 20%,the microwave power density at 700W,the microwave puffing time as 15s. The resistant starch content of the product was 17.5g/100g.

关 键 词：魔芋精粉 葡甘露聚糖(KGM) 微波膨化 工艺条件 

分 类 号：TS201.23[轻工技术与工程—食品科学]