摘要
通过测定３种普通玉米的蛋白质、淀粉、水分含量，探讨其对微波膨化效果的影响，同时对乙醇浸渍玉米后微波膨化效果的变化进行了初步研究。结果表明，普通玉米的微波膨化率随其淀粉含量的增加而提高；含支链淀粉多的玉米，微波膨化率也较高；乙醇处理后，蛋白质量减少，微波膨化率提高。
This thesis is to study that if the water,starch,protein,content of three breeds of general corn can influence the rate,and to do an initial research on that if the rate can be influenced when soaking general corn in alcohol. The higher the starch content (especially the branch starch content)general corn has,the higher the rate of it.The rate can be improved by soaking in alcohol.The protein content can be reduced after soaking.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第1期27-28,共2页
Science and Technology of Food Industry
关键词
微波膨化
玉米
化学成分
乙醇
膨化
microwave puffing
general corn
chemical ingredient,alcohol
