板栗膨化食品配方的研究  

The formula of chestnut puffed food

作　　者：邵颖[1] 魏宗烽[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《食品科技》2015年第7期123-126,共4页Food Science and Technology

基　　金：河南省科技厅项目(122102110144);信阳农林学院青年教师科研基金项目(201201013)

摘　　要：以板栗粉、玉米糁为主要原料,以感官评价、膨化度、硬度为评价指标对板栗膨化食品进行研究。结果表明:当板栗粉:玉米糁为2:8时,板栗膨化食品感官评分为92,径向膨化度为2.75,硬度为12.7,水分含量为6.5%,产品酥脆适口,接受程度最好。Taking the chestnut power and corn grits as main raw materials,chestnut puffed food was studied by sensory evaluation,expansion degree,hardness.The results showed that chestnut puffed food could get better quality and that the sensory evaluation index was 92,the expansion degree was 2.75,the hardness was 12.7,The moisture content was 6.5% when the ratio of corn grits and chestnut power in puffed food is 2：8,the chestnut puffed food had better crisp property and the best acceptance.

关 键 词：板栗粉 玉米糁 膨化食品 配方 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]