黑木耳膨化脆片的制作方法  

Study on Production Method of Puffing Black Fungus Chips

作　　者：韩书昌[1] 张学义[1] 张淑芹[2] 姬琳[2] 

机构地区：[1]黑龙江省林副特产研究所,牡丹江157011 [2]牡丹江医学院,黑龙江牡丹江157011

出　　处：《林业科技》2016年第6期43-45,共3页Forestry Science & Technology

摘　　要：试验以黑木耳和不同淀粉为主要原料,制作黑木耳膨化产品。比较马铃薯、玉米、木薯淀粉在配方和工艺等不同条件下的膨化效果,筛选出最佳淀粉原料和配方。结果表明,木薯淀粉的膨化效果优于其他淀粉,木薯淀粉和黑木耳粉制作膨化脆片产品的最佳配方和工艺:黑木耳粉和淀粉的比例为1∶19,加水量和淀粉比例为1∶1,高温蒸煮温度为125℃,蒸煮时间为40 min。This experiment was about black fungus puffed products made of black fungus and different starch. In order to pick up the optimal starch material and formula, the expansion effect of starch from potato,corn, cassava under different conditions were compared.The results showed us that cassava starch expansion effect was better than other starch, the optimum process which use black fungus and cassava starch is as follows： black fungus/starch was 1 ∶19, water/ starch was 1 ∶1, cooking tempreture was 125 ℃, cooking time was 40 min.

关 键 词：黑木耳 淀粉 膨化 脆片 

分 类 号：S646.6[农业科学—蔬菜学] TS218[农业科学—园艺学]