摘要
以红香母芋淀粉为原料,以盐酸为催化剂,采用超声、微波、高温3种处理方式制备红香母芋抗性糊精,探究不同处理方式以及组合处理对抗性糊精含量、白度及各种理化性质的影响.研究结果表明,红香母芋淀粉经过微波、超声、高温处理后,抗性糊精含量均有所提高且白度降低;在相同的剪切速率下表观黏度和剪切应力普遍上升;结构稳定性有所提高;且溶解度最高可上升至29.99%.确定的红香母芋抗性糊精最佳制备工艺参数为:1%盐酸添加量为15%,超声(200 W)处理30 min后微波(600 W)处理10 min,此时样品中抗性糊精含量(干基)可达27.87%,白度为85.22.
Red taro starch was used as raw material,and hydrochloric acid was used as catalyst,ultrasonic,microwave,high temperature and other methods were used to produce red taro resistant dextrin.The research explored the influence of different treatment methods and combination processing on the content,whiteness and other characteristics of the resistant dextrin.The results showed that after microwave,ultrasonic and high temperature treatment,the content of resistant dextrin(dry basis)in the sample increased while the whiteness decreased;the apparent viscosity of the sample and shear stress generally increased at the same shear rate compared with the raw red taro starch;the structural stability was improved;and the solubility was increased up to 29.99%.Under the experimental conditions,the best preparation parameters of the resistant dextrin were:15%hydrochloric acid(1%)was added;the time for microwave(600 W)was 10 min after 30 min of ultrasonic(200 W)treatment.The content of the resistant dextrin in the sample was 27.87%and the whiteness was 85.22.
作者
顾品品
张燕萍
GU Pin-pin;ZHANG Yan-ping*(Food College,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第15期30-35,共6页
Food Research and Development
关键词
红香母芋
抗性糊精
微波
超声
高温
稳定性
red taro
resistant dextrin
microwave
ultrasound
high temperature
stability
