摘要
利用快速黏度分析仪(RVA),探讨不同因素对于莲子发芽后RVA特性的影响。通过采用std1升温程序,测定了未发芽莲子粉和发芽莲子粉的RVA谱特征值,以及在不同浓度蔗糖、调和油、糊精及筛目下发芽莲子粉糊化特性,以发芽莲子粉为对照,分析以上因素与发芽莲子粉加工品质的相关性。结果表明,发芽莲子粉浓度对糊化影响最大,浓度越大,峰值粘度、老化性等显著性均增大;蔗糖含量和油含量在一定范围内对发芽莲子粉黏度有显著影响;筛目及糊精浓度对发芽莲子粉RVA特征值影响不大。
Rapid viscosity analyzer （RVA）was used to determine the effect of different factors on RVA profile characteristic of germinative lotus seed powder.Compared to germinative lotus seed powder, the RVA characteristics of ungerminative lotus seed powder and the effect of sugar, blend oil, mesh, dextrin were well described by the graph of RVA under warming program std1.Then the correlation of these factors and properties of germinative lotus seed powder was analysed.The results showed as follows.with concentration of germinative lotus seed powders increased,the Peak-Viscosity and aging rate was increased prominently; content of sugar and oil had a sigificant effect on RVA profile ; Dextrin and sodium chloride didn＇ t have much effect on RVA characteristics.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第11期79-82,共4页
Science and Technology of Food Industry
关键词
发芽莲子粉
快速粘度分析仪
糊化
加工
germinative lotus seed powder
RVA
gelatinization
processing
