摘要
以球形花爆裂玉米佳球105为试验材料,分别在-10℃、-20℃、-30℃条件下对含水量15%、18%、21%、24%、27%的爆裂玉米进行冰冻20d处理,分析冰冻对球形花爆裂玉米品质的影响。结果表明,冰冻处理会使爆裂玉米品质下降,-10℃、含水量为24%处理会发生果皮分离现象。膨爆倍数随着含水量的升高和温度的降低而降低,含水量为24%时,-10℃、-20℃、-30℃处理分别比对照降低3.0%、3.9%、7.7%;含水量为27%时,-10℃、-20℃、-30℃处理分别比对照降低5.2%、8.4%和12.9%。冰冻对玉米花的脆性有明显影响,当含水量为24%、27%时,-30℃冰冻条件下玉米花的硬度明显增大,分别比对照增加31.6%和35.2%,口感变差。当含水量为21%、24%、27%时,冰冻使果皮脱落量增加,其中-10℃处理脱落量最大,含水量为24%和27%处理分别比对照高出2倍和8倍。当含水量为24%、27%时,-10℃处理会出现整块果皮的大量脱落。冰冻对玉米粒外观、玉米粒体积、爆花率、花形、成球率影响较小。
In order to analyze the effect of freezing on the quality of the mushroom popcorn using'Jiaqiu 105'mushroom popcorn as the test material,the popcorn with water content of 15%,18%,21%,24%and 27%was subjected to freezing conditions at-10℃,-20°℃,and-30℃for 20 days,respectively.The results showed that the quality of popcorn was decreased by freezing treatment.Peel separation occurred when the condition was-10C with 24%water content.The expansion multiples decreased with water content increasing and temperature decreasing,24%water content,-10℃,-20℃,-30℃were 3.0%,3.9%,7.7%lower than the control,respectively.Water content 27%,-10℃,-20℃,-30℃treatment compared with the control decreased by 5.2%,8.4%and 12.9%,respectively.When the water content was 24%or above,the hardness of popcorn increased significantly at-30,which was 31.6%and 35.2%higher than that of the control,respectively,and the taste was worse.When the water content was 21%or above,the peeling amount increased,and the peeling amount was the largest at-10℃,and peeling amount was twice and eight times higher for water content of 24%and 27%respectively,compared to the control sample.At the same time,the entire peel would fall off under-10℃when the water content was 24%or 27%.Freezing has little effect on the appearance,volume,explosive rate,flower shape and spherical popcorn rate of corn kernels.
作者
贾森
孙淑凤
史振声
JIA Sen;SUN Shu-feng;SHI Zhen-sheng(College of Agriculture and Hydraulic Engineering,Suihua University,Suihua 152061;Shenyang Teyijia Corn Technology Co.,Ltd.,Shenyang 113122,China)
出处
《玉米科学》
CAS
CSCD
北大核心
2023年第5期92-97,共6页
Journal of Maize Sciences
基金
黑龙江省省属高等学校基本科研业务费项目(YWF10236220229)
黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020203)
绥化学院科研创新团队项目(SIT05002)。
关键词
爆裂玉米
球形玉米花
冻害
品质
Popcorn
Mushroom popcorn
Freeze injury
Quality
