摘要
采用酸变性和沸水浴的方法 ,对小麦和甘薯淀粉进行处理 ,以抗性淀粉得率作为评价指标 ,研究了在不同的淀粉乳浓度、盐酸用量、酸解时间、沸水浴时间、不同冷藏温度和时间条件下 ,小麦和甘薯淀粉糊化后形成抗性淀粉得率的变化情况 。
Wheat and sweet potato resistant starches were prepared by acid modifying and heat moisture treatments.The influences of acid modification time,dosage of hydrochloric acid,ratio between water and starch,heat moisture time,cold storage temperature and time were studied.The changing trends of output of resistant starches were obtained.
出处
《食品与机械》
CSCD
2003年第1期19-20,共2页
Food and Machinery
