| 影响玉米爆花系数及风味的因素研究 |
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| 引用本文： | 袁旭,何宁.影响玉米爆花系数及风味的因素研究[J].黑龙江八一农垦大学学报,2004,16(4):71-74. |
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| 作者姓名： | 袁旭 何宁 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 摘 要： | 研究了水分对爆裂玉米爆裂系数的影响，结果表明：籽粒的含水量对爆裂系数和爆花率都有影响，在试验范围内，对爆裂系数贡献最大的是玉米的水分含量，其次是爆花率；黄玉麦的含水量在13．7％时爆裂系数达到46．2，实际生产时控制在13．3％～14．0％为宜。同时选择奶油(A)、食盐(B)、胡椒粉(C)、花椒粉(D)四个因素进行了正交试验，得出最佳风味组合为A3B3C3D4，即奶油11．0％、食盐2．5％、胡椒粉0．5％、花椒粉0．7％。各因素中食盐为主要影响因素，其次为胡椒粉和奶油含量，花椒的含量影响最小。
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| 关 键 词： | 爆裂玉米 爆裂系数 水分 风味试验 |
| 文章编号： | 1002-2090(2004)04-0071-04 |
Study on The Factors of Effect on Popcorn Coefficient and The Flavor |
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| YUAN Xu,HE Ning.Study on The Factors of Effect on Popcorn Coefficient and The Flavor[J].Journal of Heilongjiang August First Land Reclamation University,2004,16(4):71-74. |
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| Authors: | YUAN Xu HE Ning |
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| Abstract: | The moisture effect on popcorn burst coefficient was studied and the results demonstrated that the corn moisture content was the most important factor that affected the popcorn coefficient and the following was the corn rate. The Popcorn burst coefficient of huangyumai could reach 46.2 when the corn moisture was 13.7%.The optimal moisture range for popcorn was 13.3~13.40.The different level of cream(A),common salt(B),black pepper(C) and zanthoxylum piperitum were chosen as the factors of orthogonal experiment and the experiments were conducted. The results indicated that the best formula for flavor popcorn was A3B3C3D4;that was cream 11.0%,common salt 2.5%,black pepper 0.7%and zanthoxylum piperitum0.7%.The most important factor affect the favor popcorn was the percentage common salt, following the content of black pepper, cream and zanthoxylum piperitum. |
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| Keywords: | popcorn burst coefficient moisture flavor experiment |
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