银杏全果粉的流变特性研究  

STUDY ON THE PROCESS RHEOLOGICAL PROPERTY OF GINKGO BILOBA L.POWDER

作　　者：王琴[1] 成坚[1] 纪少丽[1] 陈文青[1] 温其标[2] 

机构地区：[1]仲恺农业技术学院食品科学系,广东广州510225 [2]华南理工大学轻工食品与生物工程学院,广东广州510640

出　　处：《河南工业大学学报（自然科学版）》2005年第5期44-47,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：广东省教育厅资助项目(Z03051)

摘　　要：以银杏全果粉为原料,研究其在不同加工条件如加热、剪切速度、pH值、蔗糖浓度、盐浓度等影响下的流变特性.结果表明:银杏全果粉溶液粘度随加热时间的延长而增大,加热60min达最大值;其粘度随浓度的增加和温度的降低而增大,随着剪切速率的增加而减小;pH值、盐浓度对其粘度也有很大影响.With the powder as raw material, the rheological property of Ginkgo biloba L. powder solution （GBLPS） are studied under different heating time, concentration, temperature, shave rate, pH value, sucrose and salt concentration. The results showed that the viscosity of GBLPS increased with the heating time, the maximum occurred at 60 min and then decreased. Its viscosity increased with temperature decreased and GBLPS concentration increased. The viscosity increased with the shave rate decreased. The pH value and the salt concentration could affect its viscosity greatly.

关 键 词：银杏 流变特性 粘度 加工 

分 类 号：TS201.1[轻工技术与工程—食品科学]