作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品科学》 2009年第9期99-102,共4页

摘　　要： 测定了荸荠淀粉糊的Brabender黏度曲线,利用NDJ-8S数字显示黏度计研究了淀粉乳浓度、pH值、增稠剂、糖、盐等因素对荸荠淀粉糊黏度的影响以及荸荠淀粉糊的流变性。实验结果表明,荸荠淀粉糊化温度低,峰值黏度大,冷稳定性优良,不易发生老化,但热稳定性差。荸荠淀粉糊的黏度随淀粉浓度增加而呈幂次方上升;酸使糊黏度下降,碱使糊黏度上升;黄原胶与魔芋胶均使淀粉糊的黏度增加;葡萄糖和蔗糖对糊黏度的影响呈现先上升后下降的趋势;NaCl与CaCl2均能降低淀粉糊的黏度。荸荠淀粉糊属于非牛顿假塑性流体。 Brabender viscosity curve of Chinese water chestnut paste was determined. The effects of concentration, pH value, thickeners, sugars and salts on viscosity and rheological properties of Chinese water chestnut starch paste were investigated with NDJ-8S digital display viscometer. The results showed that Chinese water chestnut starch paste had low gelatinization temperature, high viscosity at peak and good cold stability. The starch paste was difficult to retrogradation while with poor thermal stability. The viscosity of starch paste increased with the rising concentration and pH value. Xanthan gum and konjak gum could increase its viscosity while glucose and sucrose showed different pattern with the viscosity first increasing and later decreasing. NaCl and CaCl2 could reduce its viscosity. Chinese water chestnut starch paste proved to belong to non-Newtonian pseudoplastic fluid.

关 键 词： 荸荠 淀粉糊 黏度

领　　域： [轻工技术与工程] [轻工技术与工程]