摘要
利用快速粘度分析仪分析了不同食品成分,如淀粉乳浓度、氯化钠、蔗糖、明矾、玉米淀粉对红薯淀粉糊黏度特性的影响,结果表明:随着红薯淀粉浓度的增加,其淀粉糊峰值黏度提高,回生性增强;氯化钠使红薯淀粉糊的峰值黏度下降,蔗糖则使红薯淀粉糊的峰值黏度升高,二者均能增强淀粉糊的回生性;明矾对红薯淀粉糊峰值黏度影响较大,对其回生性影响较小;玉米淀粉可以使红薯淀粉糊的最终黏度升高,回生性增强。
The effect of different food ingredients on the viscosity characteristics of sweet potato starch paste were investigated by using RVA, involving the concentration of sweet potato starch, NaCI, sucrose, alum and corn starch.The result indicated that the peak viscosity and setback of sweet potato starch paste increased with the increase in concentration of sweet potato starch. The peak viscosity was reduced by NaCI but improved by sucrose,and the setback was enhanced by both of them.Alum had great effect on the peak viscosity of sweet potato starch paste and less effect on the setback. Both of the final viscosity and setback of sweet potato starch paste were enhanced by corn starch.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期104-106,共3页
Science and Technology of Food Industry
基金
河南科技学院博士基金资助项目(06014)
河南科技学院青年骨干教师资助项目
关键词
红薯淀粉
RVA
黏度特性
sweet potato starch
RVA
viscosity characteristics
