摘要
玉米糊是一种具有一定黏度和稠度的半固态物质,由各种谷物经机械粉碎和水煮糊化制得。玉米含有大量的膳食纤维、人体必需的微量元素、蛋白质等营养物质。科学研究表明,长期食用玉米产品,能舒展血管、刺激消化,为人体提供能量。通过采用微波和水煮2种处理方式,研究其对玉米粉的特性和玉米糊品质方面的影响,主要对测定玉米粉的溶解性能、吸水率、吸油率、糊化度及冻融稳定性所得出的数据进行研究。
Corn paste is a semisolid substance with a certain viscosity and consistency.It is obtained by crushing and boiling all kinds of grains.Corn contains a large number of fiber,the essential trace elements of human body,protein and other nutrients.Scientific research showed that long term consumption of corn products can stretch the vessels,stimulate digestion,and provided energy for the human body.The laboratory was using microwave and boiling,these two kinds of treatment methods,to study the effects of these two kinds of treatment on characteristics and maize paste quality of corn flour,mainly by study the data of determination of solubility,water absorbtion rate,oil absorbtion rate,gelatinization rate and freeze-thaw stability of the corn flour.
作者
陈禹
李艳丽
李庆梅
牛可心
李茜瑶
王霞
CHEN Yuqi;LI Yanli;LI Qingmei;NIU Kexin;LI Xiyao;Wang xia(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)
出处
《农产品加工（下）》
2018年第7期49-51,59,共4页
Farm Products Processing
基金
黑龙江省高校创新创业项目(2011310061,2011310062)
关键词
溶解性
吸水率
吸油率
糊化度
solubleness
water absorption
oil absorbtion
degree of gelatinizatio
