蚕豆粉微波膨化的研究  

Microwave expanding processing on horse bean(Vicia faba) powder

作　　者：艾对元[1] 冯丽丹[1] 贠建民[1] 毕阳[1] 蒲建强[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2013年第2期139-144,共6页Journal of Gansu Agricultural University

摘　　要：在单因素试验的基础上,设计了微波功率、微波时间、糯米粉添加量及水分添加量的4因素L9(3)4正交试验,研究了微波对蚕豆粉膨化度及感官品质的影响.结果表明:利用微波膨化的蚕豆粉,整体呈灰白色,最高膨化率可达94%;入口酥脆,不顶牙,无腥味.正交试验最佳的工艺组合为:微波功率900 W,微波时间165s,糯米粉含量50%,水分添加量60%.水分添加量和糯米粉含量对蚕豆粉膨化度影响极显著,其中糯米粉可以改善蚕豆粉的膨化效果,而水分对膨化蚕豆粉的口感至关重要.On single factor assay,the optimistic microwave expanding processing parameters by L9（3）4 orthogonal experiment were screened on horse bean powder,and puffing rate and sensory evaluation were determined.The results showed that microwave grayed the power,the maximum puffing rate reached 94%,the power was crispy and without foreign taste.The optimum processing parameters were as microwave power at 900W,time for 165 s,50% glutinous rice powder and 60% moisture content.The moisture and glutinous rice content significantly affected the puffing rate,in which glutinous rice powder could improve puffing effect,and moisture help the texture.

关 键 词：微波膨化 蚕豆粉 膨化度 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]