油脂对淀粉物料微波膨化的影响  

Effects of Palm Oil on Expansion of Starch 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]华南理工大学食品学院,广州510640 [2]广东轻工职业技术学院,广州510300

出　　处：《中国粮油学报》2002年第1期34-37,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：本文借助棕榈油研究了油脂对淀粉物料微波膨化产品的质量、质构的影响。结果表明 ,棕榈油的添加减弱了微波的加热效果 ,且随着油含量的增加 ,温升速率逐渐减小 ,至油含量为 2 0 %时减小程度已达很大。因此 ,含油物料微波膨化过程中的加热段延长了 10～ 2 0s ,膨化段和固化段相应推迟 10～ 2 0s ,并且物料的膨化速度及在相同的微波加热时间内的膨化率也随着含油量的增加而减小。随着含油量的增加 ,产品的孔隙率逐渐增大 ,在油含量大于 15 %后 ,这种增加程度变大。向淀粉物料中添加油可以改善微波膨化的产品脆度 ,且在添加量为 5 %时硬度最小 ,脆度最大。添加油后的产品色泽是由于棕榈油自身颜色所造成的 ,与微波膨化无关。产品的质构由于油的存在而变得粗糙 ,随着油含量的增加 ,孔隙尺寸逐渐变小 。This paper covers our research results about the effects of palm oil on the state and quality of starchy products expanded by microwave.The oil weakened the heating intensity of microwave so that the temperature rising rate decreased with increase of the oil content in the starchy material.The heating stage during the expansion procedure was extended for 10～20s and the expanding and solidifying stages were delayed for 10～20s correspondingly.With increase of oil content,the expansion speed decreased,and the hole rate of product increased.The hole rate increasing speeded up when oil content was more than 15%. The addition of oil into starchy materials improved the crisp degree of product.The hardness of product was lowest when oil content was 5.0%.The color of product was related to oil content and was not relative with microwave expansion.

关 键 词：棕榈油 淀粉物料 微波膨化 食品 产品质构 

分 类 号：TS201.22[轻工技术与工程—食品科学] TS205[轻工技术与工程—食品科学与工程]