摘要
通过对不同来源的淀粉的粘度、透明度、稳定性等性能的分析比较,结果表明马铃薯淀粉最宜与魔芋胶复配;而马铃薯淀粉、魔芋胶的较好溶胀条件分别为70℃、15min和70℃、75min,进一步对魔芋胶-淀粉复配的配比、温度、搅拌时间、盐离子浓度等单因素进行了分析,并对复配物作高温短时处理,结果复配物粘度成倍增大,透明度增强,说明高温有利于协效性的发挥。
By contrast analyses on viscosity, transparency and stability of starch from separate sources, It shows that potato starch is the most suitable starch multiple with konjac glue. Moreover swelling condition of potato starch and konjac glue is 70℃, 15min and 70℃, 75min, the further step is to analyze some single factors such as mixture ratio, temperature, stirring time, salt ion concentration and so on. Meanwhile the multiple product was disposed at high temperature and short-time. As a result, the viscosity of multiple product is enlarged geminatly, and the transparency is enhanced, Which illustrate that high temperature favors the synergistic effect.
出处
《食品科技》
CAS
北大核心
2003年第5期55-58,共4页
Food Science and Technology
关键词
魔芋胶
淀粉
稳定剂
协效性
konjac glue
starch
stabilizer
synergistic effect
