咸蛋清重组粒负压微波喷动膨化工艺

Study on Negative Pressure Microwave Spouted Puffing Processing Technology of Salted Egg White Recombinant Plasmids

DOI：10.3969/j.issn.1673-1689.2015.02.013

中文关键词: 咸蛋清 重组粒 负压微波脉冲 膨化

英文关键词: salted egg white,recombinant plasmids,negative pressure microwave pulse-spouted,puffing

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中文摘要:

以咸蛋清和淀粉为主要原料,研究了糯米粉与玉米淀粉添加量、鱼糜添加量、麦芽糊精添加量、水分含量、微波功率及喷动频率等单因素对重组粒膨化效果的影响。实验结果表明,糯米粉与玉米淀粉比例为1∶1,鱼糜添加量50%,麦芽糊精添加量5%,水分含量为46%,微波功率48 W/g及喷动频率4次/min时得到的重组粒产品最好,产品具有较高的膨化率和脆度。

英文摘要:

The salted egg white and starch as the main raw material in the experiment,this paper investigated the effect of the added amount of glutinous rice flour and corn starch,the surimi added amount,the maltodextrin added amount,water content,microwave power and jet frequency on expansion of recombinant plasmids,the expansion ratio and breaking force as index.The experimental results show that the ratio of glutinous rice flour and corn starch is 1:1,the surimi added 50%,the maltodextrin added amount 5%,water content 46%,microwave power 48W/g and spouted frequency 4 /min ,with the optimum composition,the quality of the puffed productd and the expansion ration and crispness are better.

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