碳酸氢钠对淀粉物料微波膨化的影响研究  

STUDY ON THR EFFECTS OF NaHCO_3 ON MICROMAVE PUFFING FOR STARCHY MATERIALS

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,广东广州510640 [2]广东省轻工职业技术学院食品系,广东广州510300

出　　处：《郑州工程学院学报》2001年第4期85-89,共5页

摘　　要：研究了碳酸氢钠对淀粉物料的微波加热效果、膨化效果及产品状态的影响 结果表明 :添加碳酸氢钠不影响淀粉物料的介电特性及微波加热效果 ,含碳酸氢钠样品的温度变化情况与对照样的一致 ;与对照样相比 ,添加量为 0 1 %时增加了物料的膨化动力 ,使产品膨化率略有提高 ,但对膨化速率及其膨化过程没有明显的影响 ,而添加量为 0 5 %时 ,其膨化过程和速率都比对照样差 ;碳酸氢钠含量在 0～ 0 2 %之间时 ,产品膨化率有一最佳值 ,而在 0 2 %以后 ,随其含量的增加 ,膨化率逐渐减小 ;碳酸氢钠的添加量在 0～ 0 2 %之间时 ,膨化产品内部结构疏松 ,在添加量为 0 5 %及更高时 ,产品则呈现类似于对照样的孔隙状态 ;产品的硬度随着碳酸氢钠含量的增加而增大 ,脆度逐渐减小 ;产品黄色渐深 。The effects of NaHCO 3 on the heating and puffing of starchy materials treated with microwave irradiation on the texture of puffed products were studied.The results showed that NaHCO 3 didn't affect the dielectric characters of the samples and the heating effects of microwave.The temperature changes of samples during microwave heating were similar to that of the contrast.Compared with the contrast,the puffing force was enhanced when the content of NaHCO 3 was 0.1% and the puffing ratio (PR) was increased lightly.The puffing rate and the puffing proceeding,however,weren't affected significantly.The puffing effects of samples with 0.5% NaHCO 3 were no better than that of the contrast.There was a premium PR and a porous texture inside the products as NaHCO 3 contents were between 0～0.2% Exceeding that NaHCO 3 contents limit,the PRs decreased with NaHCO 3 increasing.The texture of samples with 0.5% NaHCO 3 or more was similar to that of the contrast.The hardness of products increased and the crispness decrased with NaHCO 3 content increasing.Meanwhile the products had strong soda flavor,and the color became yellow.

关 键 词：微波膨化 淀粉物料 碳酸氢钠 膨松剂 食品 

分 类 号：TS205.19[轻工技术与工程—食品科学] TS231[轻工技术与工程—食品科学与工程]