作　　者： ; ; ; (卢基胜）;

机构地区： 嘉应学院化学与环境学院

出　　处： 《食品研究与开发》 2010年第5期26-28,共3页

摘　　要： 研究糊浓度、温度、回转速度、pH和无机盐等因素对甘薯、木薯和蕉芋淀粉糊黏度的影响,测定甘薯、木薯和蕉芋淀粉糊的透明度、冻融性、凝沉性和抗霉菌能力等性质。结果表明:3种作物中,蕉芋淀粉糊的透明度较高、抗霉菌能力较强,木薯淀粉糊的冻融稳定性较好,甘薯淀粉湖的沉降稳定性较差。甘薯、木薯和蕉芋淀粉糊的黏度均随着浓度的增加而增加;随着糊温度的升高而降低;随着回转速度的增大而减小。在中性和碱性条件下,木薯淀粉糊的黏度较甘薯和蕉芋淀粉糊大。大部分无机盐的存在使淀粉糊的黏度下降,尤其是FeCl3使糊黏度大幅下降;硼砂却使3种淀粉糊的黏度均增加。 Effects of paste concentration,temperature,rotation speed,pH,and inorganic salts and other factors on the sweet potato,cassava and banana taro＇s starch pastes＇ viscosity were carried out in this article.The starch pastes＇ clarity,freeze-thaw,retrogradation and anti-mycotic characteristic and other properties were measured.The results showed that in three kinds of crops,the banana taro＇s starch paste had the highest clarity and strongest anti-mycotic characteristic,tapioca＇s starch paste was the best in freeze-thaw stability,while sweet potato＇s starch paste was the worst in retrogradation.Sweet potatoes,cassava and banana taro＇s starch pastes＇ viscosity were increased as the concentration increased;decreased as the paste temperature increased;and decreased as the rotation speed increased.In neutral and alkaline conditions,cassava＇s starch paste was more viscous than the sweet potato and banana taro＇s.In the presence of inorganic salts,especially FeCl3,starch paste＇s viscosity was reduced;while in addition of borax their starch paste＇ viscosity were increased.

关 键 词： 木薯 甘薯 蕉芋 淀粉糊 黏度

领　　域： [轻工技术与工程] [轻工技术与工程]