RESEARCH ON TECHNOLOGY OF MICROWAVE PUFFED FOOD

摘要

The paper intrduce the major raw material, additional, additional material and manufacture technology of the microwavable puffed food. The experiment uses glutinous rice flour coating of base. The optimal technology conditions are glutinous rice flour 50g,salt 2.4g,corn protein 5g,water content 50%, palm oil 1.5%(accounting for base weight) power IKg/lOKW, heating time 2 minutes.The technology of microwave puff is developing with the use of microwave energy in food process. It's a special use of heating and drying with microwave. Principle: Microwave energy change it's form into heat energy ,it will evapourate deep water of substance out to high pressure steam. This factor make substance puffed. Now there are three aspects about the microwavable puffed food, process dry, puff about refine crude starch protein corn and vegetable's root or stem.