摘要
采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器,对小红栲淀粉糊特性进行了较详细的研究。结果表明,小红栲淀粉的糊化温度为65.5～79.5℃;小红栲淀粉糊具有酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较好的特性;在pH6.0～8.0范围内小红栲淀粉糊粘度较高,温度和转速对糊粘度有一定影响,浓度对糊粘度有显著影响。
The paste properties of castanopsis carlesii starch have been studied by using modern analysis methods such as polarizing microscopy,spectrophotometer and circumvolve viscosity analyzer etc.The results indicated that the gelatinization temperature was from65.5℃to79.5℃.Castanopsis carlesii starch had higher enzymatic hydrolyzation,lower clarity,stronger retrog radation and better freeze-thaw stability.In the pH value rang e of 6.0～8.0,castanopsis carlesii starch had the hig her viscosity.Temperature and speed of rotation had some effects on the paste viscosity properties,and starch consistence had obvious effects on the paste viscosity properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第11期40-42,共3页
Science and Technology of Food Industry
基金
湖南省自然科学基金重点项目(99JJ1004)。
