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.
出处
《食品科技》
CAS
北大核心
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)
关键词
板栗粉
玉米糁
膨化食品
配方
chestnut power
corn grit
puffed food
formula
