作　　者： ; ; ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《中国粮油学报》 2011年第12期45-48,54,共5页

摘　　要： 通过对菱角淀粉和绿豆淀粉进行流变特性分析,结果表明4种样品均为假塑性流体,8%的绿豆淀粉糊的剪切力大于5%的绿豆淀粉糊,反之质量分数8%菱角淀粉的剪切力小于质量分数5%的淀粉糊。在相同剪切速率条件下,绿豆淀粉糊比菱角淀粉糊的滞后面积大,而且四种样品滞后面积均随着浓度增加而明显增加。在质量分数5%菱角淀粉中添加4种不同添加剂NaCl、单甘脂、黄原胶、纤维素钠,结果表明NaCl、单甘脂、黄原胶的加入可以使淀粉糊表观黏度减小,羧甲基纤维素钠的加入使表观黏度稍微增加。NaCl、单甘脂,羧甲基纤维素钠可以使滞后面积减小,黄原胶可以使滞后面积增加。 The rheological properties of water caltrop starch paste and mung bean starch paste, which had the same concentration of 5% and 8%, were studied. The results showed that the four samples were all false plastic fluids, the shearing force of mung bean starch paste with concentration 8% was higher than that with concentration 5%. On the contrary, the shearing force of water caltrop starch paste with concentration 8% was lower than that with con- centration 5 %. In the same shearing rate conditions, the hysteresis area of mung bean starch paste was higher than the water caltrop starch paste, and the hysteresis areas of the four samples increased obviously with the increasing of concentration. Four different additives, such as NaC1, single Kennedy fat, xanthan gum and CMC, were added to the water caltrop starch paste with concentration 5%. The results showed that the apparent viscosity was reduced by adding NaC1, single Kennedy fat and xanthan gum, and the data was increased a little by adding CMC. The hysteresis area was reduced by adding NaCl, single Kennedy fat and CMC, but increased by adding xanthan gum.

关 键 词： 菱角淀粉 表现黏度 剪切应力 滞后面积 流变特性

领　　域： [轻工技术与工程] [轻工技术与工程]