【摘要】 芡实中淀粉含量丰富,芡实淀粉糊的黏度特性直接影响其食品的质地特性及其加工条件。以米淀粉为参照,分别考查了芡实淀粉糊的质量分数、温度、pH值以及常用食品添加剂(如氯化钠、氯化钙和蔗糖等)对淀粉糊黏度的影响规律。结果显示,与米淀粉相比,芡实淀粉糊的黏度较低,淀粉糊质量分数、温度、淀粉糊pH值等因素对其黏度影响很大。添加试验结果表明,添加氯化钠、氯化钙和蔗糖对芡实淀粉的糊化有抑制作用,其中盐的影响较明显。更多还原

【Abstract】 The viscosity property of gorgon nut starch paste and the effects of influencing factors were investigated, with rice starch as comparison.Results:The viscosity of gorgon nut starch paste is lower than rice starch,and is significantly affected by starch paste concentration,temperature,and pH value.Addition of sodium chloride,calcium chloride and sucrose inhibit granule swelling and gelatinization of gorgon nut starch,and the effect of sodium chloride is more apparent.更多还原