作　　者： ; ; ; ; ; ; ; ;

机构地区： 西北农林科技大学农学院

出　　处： 《中国粮油学报》 2012年第11期24-29,共6页

摘　　要： 以榆糜3号为材料,采用碱提法制备淀粉,研究了蔗糖、碳酸钠和明矾对糜子淀粉糊冻融稳定性、凝沉性和糊化特性的影响。结果表明,3种添加剂均改善了糜子淀粉糊的冻融稳定性和凝沉性,其中明矾对糜子淀粉糊的冻融稳定性和凝沉性影响极显著,与对照相比分别提高了40.7%和78.8%;蔗糖的存在使糜子淀粉糊的黏度增加,成胶能力和抗老化能力减弱;碳酸钠、明矾的存在均使糜子淀粉糊的成胶能力和抗老化能力增强。 Starch were extracted from yumi3 proso millet by alkaline method and study on effects of additive （ sucrose, sodium carbonate, alum ） on freeze - thaw stability, retrogradation and pasting properties of proso millet starch paste. The results showed that adding to sucrose, sodium carbonate and alum, the freez -thaw stability and retrogradation of proso millet starch paste were improved. But alum had significant effect on freez - thaw stability and retrogradation of proso millet starch paste. Compared with control, adding to alum, the freez - thaw stability and ret- rogradation of proso millet starch paste were increased 40.7% and 78.8%. Sucrose can improve viscosity but weaken gelation and anti - aging ability of starch paste. Sodium carbonate and alum can improve gelation and anti - aging ability of proso millet starch paste. The results provide a theoretical foundation for the proso millet starch paste＇s properties and it further application in frozen products.

关 键 词： 糜子 添加剂 淀粉糊 性质

领　　域： [轻工技术与工程] [轻工技术与工程]