| 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: |
|
| The Processing Technique for Frying-Expansion‘Corn-Pearls’ and Changes in Its Mierostructures |
|
Li Zkixi Li Yanping
|
| 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 |
