摘要
研究了制备黑糯玉米面粉磷酸单酯的最佳工艺条件,并测试了其主要特性。试验结果表明:在pH值6.5、NaH2PO4与面粉配比为0.19、反应温度为130℃、反应时间为1h的工艺条件下制备的产品效果最好,粘度最高。糊粘度和冻融稳定性达到了黑糯玉米淀粉的水平。
The optimum technical conditions for preparing the phosphate monoester of black glutinous maize flour were studied and its main properties were examined.The results showed that in the conditions of pH 6.5, the ratio of NaH2PO4 to flour 0.19, the reacting temperature 130℃ and the reacting time 1h are the best. The viscosity is highest in the conditions. The paste viscosity and freeze-thaw stability are close to those of black glutinous maize starch.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2005年第2期194-197,共4页
Journal of Shenyang Agricultural University
关键词
黑糯玉米面粉
磷酸单酯
粘度
black-waxy maize flour
phosphate monoester
viscosity
