沙蒿胶对甘薯粉丝品质影响的研究  

Effects of Artemisia sphaerocephala Krasch Gum on Quality of Sweet Potato Starch Noodles

作　　者：黄小平[1] 刘敦华[2] 谷文英[3] 

机构地区：[1]国家粮食储备局武汉科学研究设计院,湖北武汉43079 [2]宁夏大学农学院,宁夏银川750021 [3]江南大学食品学院,江苏无锡214036

出　　处：《粮食与饲料工业》2007年第12期14-15,22,共3页Cereal & Feed Industry

摘　　要：采用差示扫描量热仪(DSC)、动态流变仪、物性测试仪研究分析不添加与添加沙蒿胶对甘薯粉丝产品的食用品质,揭示沙蒿胶与粉丝品质的内在关系。结果表明,沙蒿胶是一种性能优良的粉丝添加剂,可明显提高粉丝的加工性能和成品品质。The edible quality of sweet potato starch noodles with addition of Artemisia sphaerocephala Krasch gum was studied by differential scanning calorimeter （DSC）, dynamic oscillatory rheometry and physical property detector to disclose the internal relationship between Artemisia sphaerocephala Krasch gum and quality of starch noodle. The results indicated that the Artemisia sphaerocephala Krasch gum was one of the excellent additives for starch noodles and could improve the processing performance and product quality of starch noodles.

关 键 词：沙蒿胶 粉丝 品质 甘薯 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]