球形花爆裂玉米爆花品质影响因子研究

以国产球形花爆裂玉米佳球105为试材,对影响爆花品质的多种因子进行研究。结果表明,含水量和成熟度是影响膨爆倍数、爆花率、花形及玉米花大小的主要因子,其中,膨爆倍数、花形对水分含量和成熟度反应最为敏感。在含水量13.4%～13.8%范围内膨爆倍数达到27.4～27.5倍,继续增加或降低水分含量则膨爆倍数下降;含水量在13.8%左右时玉米花最大、花形好且球形率较高,继续降低含水量时花形更加圆滑、美观但玉米花变小。成熟度与子粒体积、粒重、爆花率、膨爆倍数、球花率均呈正相关关系,同等重量的子粒,成熟度越高、子粒体积越小,粒重、爆花率、膨爆倍数、球花率越高。

Study on Influencing Factors of Mushroom Popcorn Quality

The domestic mushroom Jiaqiu 105 was used as a test material to study various factors affecting the popping quality. The results showed that water content and maturity were the main factors for expansion multiple, popped flakes rate, popping shape and the size of popping, among them expansion multiple and popping shape were the most sensitive for water content and maturity. Within the range of 13.4% to 13.8% of water content, the expansion multiple reaches 27.4-27.5 times, continue to increase or decrease water content will result in explosion multiple declines; The popcorn was the largest, the popping shape was good and the mushroom popcorn rate was higher while the water content was about 13.8%. When the water content was lower, the flower shape was more sleek and beautiful, but the popcorn becomes smaller. There was a positive correlation between maturity and grain volume, grain weight, popping rate, explosion multiple and mushroom popcorn rate. With the same grain weight, the higher the maturity, the smaller the grain volume and the higher grain weight, popping rate expansion multiple and mushroom popcorn rate.