【摘要】 研究了食盐、白砂糖、CMC、黄原胶、魔芋胶和单甘酯对山药淀粉糊黏度特性的影响。试验结果表明:随着食盐溶液和白砂糖溶液浓度的升高,山药淀粉糊黏度降低;而随着CMC、黄原胶、魔芋胶和单甘酯溶液质量分数的升高,山药淀粉糊的黏度相应升高。为食品添加剂在山药深加工中的应用提供理论依据。更多还原

【Abstract】 Abstract The effect of sodium chloride,sucrose,CMC,xanthan gum,Konjac gum and glycerin monostearate on the viscosity properties of yam starch were studied.The results showed that the viscosity decreased with the increase of concentration of sodium chloride and sucrose.The viscosity increased with the increase of concentration of CMC,xanthan gum,konjac gum and glycerin monostearate.It provided theoretic for the application of additives in deep processing of Chinese yam.更多还原