食品科学2012，Vol.33Issue(4)：22-25,4.
气流膨化技术对核桃早餐谷物食品质构的影响
Effect of Air Puffing Technology on Texture of Walnut Cereal Breakfast
摘要
Abstract
Walnut meal and rice were used as main raw materials to produce walnut cereal breakfast by means of extrusion and subsequent air puffing. The optimal moisture content in materials and addition level of walnut meal, as determined based on texture properties of walnut cereal breakfast, were respectively 24% and 20%. The results of orthogonal array optimization indicated that the optimal air puffing conditions were air-puffing temperature of 280 ℃, air-puffing time of 45 s, water content of 12% and feeding rate of 1000 g/min.关键词
核桃/挤压/气流膨化/早餐谷物Key words
walnut/extrusion: air puffing/cereal breakfast分类
轻工纺织引用本文复制引用
吕晓莲..气流膨化技术对核桃早餐谷物食品质构的影响[J].食品科学,2012,33(4):22-25,4.基金项目
北京市科技计划项目 （）
