摘要
采用差示量热扫描方法研究米粉糊在低温贮存时的老化情况 ,比较了不同水分含量 (质量分数 )和添加剂对米粉糊抗老化能力的影响 .结果显示 :米粉糊在 4℃下贮存较在 2 5℃下贮存易于老化 .在米粉糊中添加 1 .0 %的蔗糖酯和 1 .0 %的CaCl2 能有效地提高米粉糊在贮存期间的抗老化性能 .
The retrogradation of rice flour pastes at low temperature has been researched in this paper, and the effects of moisture and several kinds of additives on the retrogradation of rice flour pastes are investigated. It is found that rice flour pastes stored at 4 ℃ is easier to retrogradate than that stored at 25 ℃, and the addition of 1.0% sugar ester and 1% CaCl 2 can delay the retrogradation of rice flour pastes during storage.
