|Table of Contents|

Study on the Processing Technology of Microwave Puffing Jackfruit Blending Flake(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年01期
Page:
136-139
Research Field:
Publishing date:

Info

Title:
Study on the Processing Technology of Microwave Puffing Jackfruit Blending Flake
Author(s):
LI Guo-shengWANG Yuan-zhen
College of Food Science,Hainan University,Haikou,Hainan 570228
Keywords:
jackfruitmicrowave puffingblending flake
PACS:
S 667.8
DOI:
-
Abstract:
Taking jackfruit as the main raw material,sticky rice flour and corn starch as ingredients,the processing technology of jackfruit blending flake was studied,in order to discuss the application of microwave puffing in jackfruit blending flake.The results showed that the optimal processing parameters for jackfruit microwaving blending flake were sticky rice flour and corn starch mixed in the ratio of 1∶1,total addition of starch at 20%,15% of pre-dried water content,microwave ray density at 750 W,microwave puffing time at 40 seconds.

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Last Update: 2014-08-08