摘要
研究氯化钠、蔗糖、柠檬酸、单甘酯4种食品添加剂对菠萝蜜种子淀粉老化度、冻融稳定性的影响,并与马铃薯淀粉作比较。结果表明:菠萝蜜种子淀粉的老化度在氯化钠、柠檬酸的存在下有所增加,蔗糖、单甘酯存在下则明显降低;该淀粉的冻融稳定性因氯化钠、蔗糖、单甘酯的添加而改善,因柠檬酸的添加而变差。这些性质的表现与马铃薯淀粉一致。
The effect of monoglyceride on the re four kinds of food additive such as sodium chloride, sucrose, trogradation degree and frozen-thawed stability for the jackfruit citric acid and seed starch was investigated and compared with those of potato starch under the same conditions. The results indicated that the retrogradation degree was increased slightly in existence of sodium chloride and citric acid, and that it was reduced obviously in existence of sucrose and monoglyceride. Moreover, the frozen thawed stability was improved when sodium chloride, sucrose and monoglyceride were added but stability was worse when citric acid was added. These characteristics corresponded to those of potato starch.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期167-171,共5页
Food Research and Development
关键词
菠萝蜜种子淀粉
食品添加剂
老化度
冻融稳定性
jackfruit seed starch
food additive
retrogradation degree
frozen thawed stability
