摘要: |
经处理的玉米粒用pH=4的酸水浸泡,蒸煮10min后干燥至含水量12%,在230℃下油炸30s,电镜观察表明,原来排列松散的淀粉粒解体,玉米粒成为透明的拟结晶状整体。油炸过程各层细胞分离,出现空腔,产品酥脆可口。 |
关键词: 油炸膨化,玉米珍珠,微观结构 |
DOI: |
分类号:TS213.4 |
基金项目: |
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The Processing Technique for Frying-Expansion‘Corn-Pearls’ and Changes in Its Mierostructures |
Li Zkixi Li Yanping
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Abstract: |
The treated corn grains are soaked in acid water with pH=4 then
steamed for 10 min and dried to 12% of water contents,again fried 30s with temperature of 230℃,It is showed through electronic microscope that the loosely-organized
starch grains bursted and corn grains became translucent and crystalloid.During frying,
corn cells separated and the cavities are formed so that the product is crisp and delicious。 |
Key words: frying-expansion, corn-pearls, microstructures |