几种添加剂对板栗淀粉糊粘度和老化特性影响的研究  

Influence of additives on viscosity and ageing properties of chestnut starch

作　　者：芮汉明[1] 周礼娟[1] 郭凯[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2008年第2期120-122,共3页Science and Technology of Food Industry

摘　　要：通过分别添加单甘酯、吐温-60、卵磷酯、CMC、黄原胶、魔芋胶、硬脂酸钠这几种常见的添加剂来研究添加剂对板栗淀粉糊粘度和老化特性的影响,为这些添加剂在板栗深加工中的应用提供理论依据。Through adding those common additives such as mooglyceride,Tween-60, lecithin, CMC, xanthan gum, konjac flour and sodium stearate,the effect of additives on the viscosity and ageing properties of chestnut starch paste were measured. It provides theoretic for the application of additives in deep develop of chestnut.

关 键 词：板栗淀粉 添加剂 粘度特性 老化特性 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]