Study on Negative Pressure Microwave Spouted Puffing Processing Technology of Salted Egg White Recombinant Plasmids

Abstract:

The salted egg white and starch as the main raw material in the experiment,this paper investigated the effect of the added amount of glutinous rice flour and corn starch,the surimi added amount,the maltodextrin added amount,water content,microwave power and jet frequency on expansion of recombinant plasmids,the expansion ratio and breaking force as index.The experimental results show that the ratio of glutinous rice flour and corn starch is 1:1,the surimi added 50%,the maltodextrin added amount 5%,water content 46%,microwave power 48W/g and spouted frequency 4 /min ,with the optimum composition,the quality of the puffed productd and the expansion ration and crispness are better.