[关键词]
[摘要]
以球形花爆裂玉米‘佳球105’为试材,分别在-10℃、-20℃、-30℃条件下对含水量15%、18%、21%、24%、27%的爆裂玉米进行冰冻20d处理,分析冰冻对球形花爆裂玉米品质的影响。结果表明,冰冻处理会使爆裂玉米品质下降:-10℃、含水量24%处理,会发生果皮分离现象;膨爆倍数随含水量的升高和温度的降低而降低,含水量24%,-10℃、-20℃、-30℃处理分别比对照降低3.0%、3.9%、7.7%;含水量27%,-10℃、-20℃、-30℃处理分别比对照降低5.2%、8.4%%和12.9%;冰冻对玉米花的脆性有明显影响,当水分为24%及以上时,-30℃冰冻条件下玉米花的硬度明显增大,分别比对照增加31.6%和35.2%,口感变差;当含水量为21%及以上时,冰冻使果皮脱落量增加,其中-10℃处理脱落量最大,含水量24%和27%处理分别比对照高出2倍和8倍;同时,含水量24%、27%,-10℃处理会出现整块果皮的大量脱落;冰冻对玉米粒外观、玉米粒体积、爆花率、花形、成球率影响较小。
[Key word]
[Abstract]
In order to analyze the effect of freezing on the quality of the mushroom popcorn by taking the mushroom popcorn‘Jiaqiu 105’as the test material, the popcorn with 15%, 18%, 21%, 24% and 27% water content was frozen for 20 days at -10℃, -20℃ and -30℃, respectively.??The results showed that the quality of popcorn was decreased by freezing treatment. The peel separation occurred at -10℃ and 24% water content.??The expansion multiples decreased with water content increasing and temperature decreasing, 24% water content , -10℃, -20℃, -30℃ were 3.0%, 3.9%, 7.7% lower than the control, respectively.??Water content 27%, -10℃, -20℃, -30℃ treatment compared with the control decreased by 5.2%, 8.4% and 12.9%, respectively.?When the water content was 24% or above, the hardness of popcorn increased significantly at -30℃, which was 31.6% and 35.2% higher than that of the control, respectively, and the taste was worse.??When the water content was 21% or above, the peeling amount increased, and the peeling amount was the largest at -10℃, and the peeling amount was 2 times and 8 times higher at 24% and 27% than the control, respectively.??At the same time, when the water content was 24% and 27%, the whole peel fell off at -10℃.??Freezing has little effect on the appearance, volume, explosive rate, flower shape and spherical popcorn rate of corn kernels.
[中图分类号]
[基金项目]
绥化学院科研创新团队项目(SIT05002);黑龙江省省属高等学校基本科研业务费项目;黑龙江省2020年度普通高等学校青年创新人才培养计划项目;