摘要
通过对微波膨化糯米粉的研究，初步探讨了揉捏时间、米胚水分含量、物料厚度、物料的几何形状和尺寸、微波功率、微波处理时间及其加热媒介的温度对物料体积膨化率的影响，阐述了微波膨化的机理。
The effect of the kneading time,moisture content,thickness and geometric
shape of the rice pudding,the Microwave power,the treating time and the temperature of the
heating mediums on expansion volume were researched through the study of puffing polished
glutinous rice with Microwave oven.At the same time,the puffing mechanism was outlined.
Science and Technology of Food IndustryJun./Jul.1999(No.113) The new varieties of food
additives & their progress status in China Liu Lianfang( 1)Study on the improvement of
extracting rate of functional component from sea belt Liu Xiuhe(29)Test study on the efficacy of
the alcoholreducing capsule to people Yang Bo(31)The extracting process of red pigment from
giant millet Jin Lingfen(35)The processing technique of Almond fermented drink Liu
Huabing(37)Development and preparation of rich zinc flour Zhi Guoan(39)Manufacture of a
health drink Yu Hua(43)New processing technique of leadless preserved egg Huang
Shuipin(47)The production of instant tea powder Tan Hongbin(50)Manufacture of lowsugar
soybean icecream Tang Chunmei(51)The function and control of pH in production of canned
fruits and vegetablesYZhou Yongsheng(53)The processing technique of canned konjak Fan
Sixin(54)New production process of retort pouch chestnut Guo Yanjun(55)Development of Green
plum Zhou Rongfen(56)Manufacture of oyster sauce Chen Jinqiu(58)Prepare of basil fermented
beverage Wei Guoqiang(60)The process of corn beverage Wang Weidong(61)The production of
functional oligosaccharide and its biological technologyJiang Shiqiong(64)Bright future and
application of plant cell and tissue culture technology in production of food ingredients Wang
Yaxi(66)
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第3期4-6,共3页
Science and Technology of Food Industry
