微波膨化薏米饼的研究

236,,,,(暨南大学食品科学与工程系,广东广州510632):薏米一直是很有价值的药食兼有的保健食品,薏米本身的煮食需较长时间,为满足现代人快节奏的生活,对在真空情况下微波对薏米饼的膨化进行了研究,使薏米的食用方便快捷采用自制的微波真空实验装置,探讨在真空情况下微波膨化薏米饼的影响因素,对饼坯含水量膨化时间真空度膨化功率等因素对薏米饼膨化率的影响进行研究,通过实验确定了产品的最佳膨化条件组合:水分含量20%,膨化时间4min,真空度009MPa,膨化率达到150,色香味好,且硬度脆度都适中:薏米,膨化,微波,真空StudyonpuffedjobstearscakewithmicrowaveLICun-zh,iFULiang,YUBing,DUANHan-ying,CHENFu-ying(DepartmentofFoodScience&Engineering,JinanUniversity,Guangzhou510632,China)Abstrac:tJobstearshasawlaysbeenavaluablehealthfood,cookingJobstearsitselftobealongerperiodoftmie,inordertomeetthefastpaceofmodernlife,astudyonJobstearsconvenientfoodwasconductedinaself-madevacuummicrowavecircumstancesDiscussedtheinfluencingfactorsofmoistureconten,tpuffingtmie,thevacuumdegreeandpuffingpoweronpuffingefficiencyTheoptmiumprocessingtechnologywasasfollows:moisturecontent20%,puffingtmie4min,avacuumdegreeof009MPa,puffingdegreewas150,thehardnessandbrittlenessweremoderateKeywords:Jobstears;puffing;microwave;vacuum:TS2133:B:1002-0306(2010)03-0236-03:2009-04-07:李存芝(1969-),女,博士,讲师,主要从事食品化学,食品加工工艺方面的研究:国家自然科学基金资助(30871751),,,,,,,[1],,,,,,,,,[9-10],,111,PanasonicNN-S313WF,DHG-9145A,SHZ-D,PHILIPHR184412薏米磨粉调浆蒸煮压片成型干燥均匀水分微波膨化成品[2]1313110g20g,,40g13230min,1333~5mm,134500C30~60min,14%~20%13524h,14141[3],(mL):=(V2-V1)/V1,2374(%)9301380143016001920200022202360011083080067120100100033,V1;V2142,=(m1-m2)/m1,,m1;m2221,,,,,1,008MPa,,007008009MPa1(MPa)0064007500800097067057200125222,,,4min,,207508007510023,,,,,3,20%,3,,,4min,,,[4],,345min3(min)2345040057100071()013020035061()2445,,1920%,1920%,,,,,[5],,[6],,16%18%20%5(%)140016001800200004003301402925,,L9(34),[7],66A(%)B(min)C(MPa)11(16)1(3)1(007)060212(4)2(008)125313(5)3(009)05042(18)120405223100623106773(20)1316783210609332150K1235267187K2207285315K3377267317k1078089062k2069095105k3126089106R057006044,:A3B2C3,20%,4min,009MPa,,,,,;[8]20%,,,,,01MPa,009MPa,,238,;;,4min,,,,20,,[9-10],3:20%4min009MPa,:,150,,,,,,,[1]庄玮婧,吕峰,郑宝东薏米营养保健功能及其开发利用[J]福建轻纺,2006(11):103-106[2]陈洪嘉膨化食品的生产技术[J]中国食品工业,2000(11):31[3]蒋家新,黄光荣米饼微波膨化与油炸膨化的比较研究[J]食品工业科技,2002(11):30-31[4]张立彦,芮汉明,李作为微波膨化糯米粉的机理研究[J]食品工业科技,1999(3):4[5]郭元新,张钟,汤道翠,等微波膨化糯米饼的研制[J]粮食与饲料工业,2003(5):33-35[6]蒋予箭,蒋家新,吴彩珍微波膨化米饼生产工艺条件的研究[J]粮食与饲料工业,2001(5):44-45[7]胡晓浩荸荠片热风及微波膨化干燥加工工艺的研究[D]合肥工业大学,2007[8]蒋家新,邓建军,张宁,等米饼微波膨化工艺的研究[J]中国粮油学报,2000(5):45-48[9]JiangJiaxin,HuangGuangrongStudyonpreparationofpoppedricecakebymicrowave[J]JournalofCcoaSpecla,l2001:26-29[10]武杰食品微波加工工艺与配方[M]科学技术文献出版社,2003(上接第229页)4265,,,2~5d,6~7d,8d,[9],5d,,53:40g/L10g/L2g/L,500mL/LpH,,pH6510%100mL/250mL160r/min163g/100mL[1]SinclairAJThegoodoi:lomega3polyunsaturatedfattyacids[J]TodaysLifeScience,1991,3(8):18[2]ParkY,HarrisWSOmega-3fattyacidsupplementationaccelerateschylomicrontriglycerideclearance[J]LipidRes,2003,44(3):455-463[3]CalderPCImmunoregulatoryandanti-inflammatoryeffectsofn-3polyunsaturatedfattyacids[J]MedBiolRes,1998,31(4):467[4]王建中鱼油脂肪(EPADHA)的利用[J]食品科学,1985(11):55-63[5]岳红,杨绍彬DHA和EPA的加工现状及生理作用[J]广州食品工业科技,2005,14(1):51-55[6]杜冰,刘长海,姚汝华微生物发酵法生产DHA的研究[J]食品科学,2005(3):128-130[7]古绍彬,虞龙利用海洋微藻生产DHA和EPA的研究现状及前景[J]中国水产科学,2001(8):902-931[8]周林,卢英华,何宁Schizochytriumsp发酵生产DHA培养基的优化[J]中国油脂,2007,6(32):32-34[9]上原健一,坂冢时男,武内大造海洋性微细藻类的培养方法[P]JP:Patent,1995[10]王菊芳,梁世中,陈峰碳源对隐甲藻(Crypthecodiniumcohnii)生长及DHA产量的影响[J]中国油脂,2000,25(6):209-211[11]姜悦利用隐甲藻Crythecodiniumcohnii生产DHA的研究[D]华南理工大学博士学位论文,1998:33-38[12]王菊芳,梁世中产多不饱和脂肪酸的海洋微生物的培养[J]湛江海洋大学学报,1999,19(3):80-85