【作者】 赵鹏；

【导师】 郝林；

【作者基本信息】 山西农业大学 ， 园艺（专业学位）， 2014， 硕士

【摘要】 本文以红芸豆为原料,采用稀碱法湿磨工艺从中提取淀粉,结合正交试验极差分析等方法确定红芸豆淀粉提取最佳条件。试验结果表明,红芸豆淀粉提取最佳工艺条件为：浆料pH值为9.5,液固比为5：1,搅拌时间为0.5h,搅拌温度为30℃,此时淀粉提取率为30.75%。并以红芸豆为原料提取淀粉,对淀粉理化性质进行了研究。结果表明：红芸豆淀粉直链淀粉含量为30.64%；粘度随温度下降而增加；淀粉糊透明性较差；凝沉性强；冻融一次便可见离析水。添加乳化剂均可降低豆沙在储藏期内老化程度；单一添加时,单甘酯的抗老化效果最优,复合添加的效果要优于单一添加,其中单甘酯0.15%,蔗糖酯0.25%,span600.15%时对延缓豆沙馅老化效果最好。添加增稠剂可以明显降低豆沙馅老化度,随着添加量的继续增大,抗老化效果反而有所下降。正交结果表明复配效果要好于单一添加,说明增稠剂之间具有协同作用,可以有效地抑制放置过程中淀粉的老化现象。综合试验结果得出：黄原胶0.25%,瓜尔豆胶0.4%,槐豆胶0.4%为最适添加量配比,其对延缓豆沙馅老化效果最好。更多还原

【Abstract】 In this paper, with the raw material of red kidney bean, this test applied the craft of thin alkali wet whet to extract red kidney bean starch. Together with the orthogonal test and range analysis, the optimum conditions of red kidney bean starch extraction were discussed. The results showed that under pH 9.5, ratio of liquid to solid 5, stirring time 0.5 h and temperature 30℃,the technics of extraction was the best,the starch yield was 30.75%. After the extration of red kidney bean starch, some physical and chemical characteristics of this starch were studied, inchuding amylose and amylopectin contents, soluble and swelling power, paste transparency, retrogradation and freeze-thaw stability. The results showed that its amylose contents is 30.64%, its other characteristics are between those of maize starch and potato starch.In order to study the effect of different emulsifiers on retarding retrogradation of bean paste, three kinds of emulsifier were added into bean paste to learn anti-retrogradation effect on bean paste by DNS method. The results showed that:the co-addition of 0.15% monoglyceride,0.25% sucrose fatty acid ester and 0.15% span60 is best in combination addition.Food thickeners were added in the red kidney beans(Phaseolusvu lgaris) to investigate the anti-aging of usage and proportion.The results showed that:when the usage of Xanthan gum was 0.25%, Guar gum 0.4% and Locust bean gum 0.4%, the red kidney beans reached the lowest degree of aging; the effect of mixed adding was excellent than that of single adding.更多还原