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| 微波膨化对南瓜片营养成分和微观结构的影响 | |
| 引用本文： | 徐圣兰,李春阳,石彦国.微波膨化对南瓜片营养成分和微观结构的影响[J].广西农业科学,2011,42(3):303-307. |
| 作者姓名： | 徐圣兰 李春阳 石彦国 |
| 作者单位： | 1. 哈尔滨商业大学,哈尔滨,150076;江苏省农业科学院,南京,210018 2. 江苏省农业科学院,南京,210018 3. 哈尔滨商业大学,哈尔滨,150076 |
| 基金项目： | 江苏省农业科学院基金项目 |
| 摘 要： | 【目的】掌握微波膨化后南瓜片营养成分和微观结构的变化,为深化南瓜片微波膨化理论研究与应用提供依据。【方法】采用响应曲面法对微波膨化南瓜片的工艺参数进行优化,并测定该优化条件下微波膨化南瓜片营养成分和微观结构的变化。【结果】微波膨化后南瓜片各营养成分均发生变化,其中还原糖含量增加3.36%、蛋白质含量降低0.13%、淀粉含量降低3.50%、粗纤维含量降低3.61%、脂肪含量降低0.17%、有机酸含量降低0.04%。SDS-PAGE测定和扫描电镜图均显示,微波膨化后南瓜片蛋白质分子量降低,细胞表面积明显增大。【结论】微波膨化能够改善南瓜片的营养成分和微观结构,有利于产品质量和风味的提升。 |
| 关 键 词： | 南瓜 微波膨化 营养成分 微观结构 |
Effects of microwave puffing on nutrients and microstructure of pumpkin crisp |
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| XU Sheng-lan,LI Chun-yang,SHI Yan-guo.Effects of microwave puffing on nutrients and microstructure of pumpkin crisp[J].Guangxi Agricultural Sciences,2011,42(3):303-307. | |
| Authors: | XU Sheng-lan LI Chun-yang SHI Yan-guo |
| Institution: | 1 Harbin University of Commerce, Harbin 150076, China; 2 Jiangsu Academy of Agricultural Sciences, Nanjing 210018, China) |
| Abstract: | 【Objective】The present experiment was conducted to study the changes in nutrient concentration and microstructure of pumpkin crisps after microwave puffing. 【Method】Response surface methodology was used to optimize the technical parameters of pumpkin crisp processing. The pumpkin crisps made by using optimized protocol were analyzed for changes in nutrients, and microstructure of puffed pumpkin crisp was determined. 【Result】Changes in nutrient concentration have been observed in microwave puffed pumpkin crisps. the reducing sugar content increased by 3.36%, while the protein, starch, crude fiber, fat, and organic acid content decreased by 0.13, 3.50, 3.61, 0.17, and 0.04%, respectively. The results of SDS-PAGE and scanning electronic microscope showed that the weight of protein in pumpkin crisp decreased after microwave puffing, while the surface area crisps increased. 【Conclustion】The results revealed beneficial effects of microwave puffing in balancing the nutrients in pumpkin crisps from the health point of view. The microwave puffing was also found useful to enhance the quality and flavor of pumpkin crisp. |
| Keywords: | pumpkin microwave nutrients microstructure |
| 本文献已被 维普 万方数据 等数据库收录！ | |