米荞1号苦荞爆米花产品特性研究  

Study on Properties of Miqiao 1 Buckwheat Popcorn

作　　者：时小东 肖含磊 Shi Xiaodong;Xiao Hanlei(Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学,农业农村部杂粮加工重点实验室,四川成都610106

出　　处：《现代食品》2020年第16期144-146,共3页Modern Food

基　　金：国家现代农业产业技术体系建设专项(编号:CARS-08-02A);四川省级公益性科研院所基本科研业务费项目、四川省科技厅项目(编号:2020YFN0013、2019YFS0526、2018CC0021);农业农村部富硒食品开发与质量控制重点实验室开放课题(编号:Se-2019C03)。

摘　　要：爆米花是利用气流膨化技术加工而成的膨化产品,为苦荞综合利用提供新的思路。以易脱壳苦荞品种——米荞1号为研究对象,采用气流膨化技术,研究易脱壳苦荞品种爆米花产品的膨化特性。结果表明,经过1.0 MPa压力气流膨化后,米荞1号爆米花颜色变白,且有少量鳞片斑点。与米荞1号脱壳苦荞米相比,爆米花水分明显降低,由12.93%降低到4.20%;而爆米花长度为8.66 mm,宽度为7.69 mm,分别是苦荞米的2.54和2.86倍。米荞1号爆米花在颜色、外观、质构等方面具有显著改善,可弥补苦荞传统产品的缺陷。Popcorn is a kind of products that it is expanded and puffed up by air flow.As an emerging food processing technology,airflow puffing technology provides a new idea for comprehensive utilization of buckwheat.In this study,Miqiao 1 cultivated varieties were treated by airflow puffing technology to study expansion characteristic of buckwheat with easy shelling.The results showed that the color of Miqiao 1 buckwheat popcorn turned white with flake.The moisture content of Miqiao 1 buckwheat popcorn decreased from 12.93%to 4.20%.The length,width and volume of popcorn were 8.66 mm and 7.69 mm respectively,which 2.54 and 2.86 times of tartary buckwheat.Miqiao 1 buckwheat popcorn has a profound impact on the characteristic features such as color,appearance and texture,which will make up for the defects of traditional products.

关 键 词：米荞1号 气流膨化 爆米花 膨化特性 

分 类 号：S517[农业科学—作物学]