摘要
在常压下,用醇解法制备了不同溶解度的颗粒状冷水可溶淀粉系列,并对玉米、木薯和马铃薯原淀粉及其不同溶解度的颗粒状冷水可溶淀粉糊的性质进行了研究。试验证明,相对于原淀粉糊,醇解法制备的颗粒状冷水可溶玉米淀粉糊的表观粘度和冻融稳定性有所提高,凝沉性降低;颗粒状冷水可溶木薯和马铃薯淀粉糊的表观粘度、凝沉性和冻融稳定性均降低。三种颗粒状冷水可溶淀粉糊的透明度大大提高,且随着溶解度提高其透明度增大。
The series granular starches soluble in cold water with different solubility were prepared by alcoholysis under normal pressure and the paste properties of maize starch, tapioca starch, potato starch and their granular starches soluble in cold water were studied. Experiments indicated that compared with the native starch, the paste made of granular maize starch soluble in cold water prepared by alcoholysis showed higher apparent viscosity, higher stability of freeze thaw and lower retrogradation; while the paste made of granular tapioca and potato starch soluble in cold water showed lower viscosity, stability of freeze thaw and retrogradation. The transparency of all the pastes made of granular starches soluble in cold water was improved and increased with improvement of solubility.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第1期14-16,18,共4页
Cereal & Feed Industry
关键词
颗粒状冷水可溶淀粉
表观粘度
凝沉性
冻融稳定性
透明度
granular starch soluble in cold water
apparent viscosity
retrogradation
stability of freeze thaw
transparency
