蔗糖对淀粉物料微波膨化的影响研究  

Study on the effects of sugar on expansion of starchy material heated by microwave

作　　者：张立彦[1] 芮汉明[1] 李作为[2] 曾庆孝[1] 

机构地区：[1]华南理工大学食品与生物工程学院食品系,广州510640 [2]广东轻工职业技术学院,广州510300

出　　处：《食品工业科技》2001年第3期19-21,共3页Science and Technology of Food Industry

摘　　要：研究了淀粉物料中添加蔗糖后微波加热效果、物料膨化效果的改变情况。结果表明 ,蔗糖的添加增强了微波对淀粉物料的加热效果 ,使得物料的温升速率大大提高 ,且随着蔗糖含量的增加 ,这种增强效应更明显。由于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 。This paper studied the effects of sugar on microwave heating and puffing effects of products.The results showed that:addition of salt improved the effect of microwave heating on the starchy material,and the velocity of temperature increasing was increased greatly.Furthermore,with the increase of sugar content,this effect became more significant. Because of the effects of sugar on the gelatinization and the properties after heating,with the increasing of sugar content,the expansion ratio of products with sugar became smaller,and the expanding process became much slower.Meanwhile,the holes of product were deformed and contracted with the increasing of sugar content.At the same time,the hardness of products became smaller and much crisper,while the rate of hole larger and the color deeper.

关 键 词：蔗糖 微波膨化 淀粉物料 膨化效果 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]