京东板栗超微粉的糊化特性  

The Gelatinization Properties of Chestnut Powders of Different Grain Sizes

作　　者：朱京涛[1] 刘秀凤[2] 蔡金星[2] 郭朔[2] 常学东[2] 

机构地区：[1]河北科技师范学院园艺园林系,河北秦皇岛066600 [2]河北科技师范学院食品工程系,河北秦皇岛066600

出　　处：《河北科技师范学院学报》2008年第4期1-4,共4页Journal of Hebei Normal University of Science & Technology

基　　金：国家科技部农业科技成果转化资金资助项目(课题编号:2008GB2A200014)。

摘　　要：为明确颗粒尺寸对板栗粉性质的影响,以京东板栗为材料,试验研究了超微粉碎后不同粒度板栗粉的糊化特性。结果表明,随着板栗粉颗粒粒度的减小,其糊化温度、糊化液的透光率和冻融稳定性、耐酸性降低,糊化液热稳定性、沉降性能和对蛋白发泡体系的持泡能力增强。The gelatinization properties of superfine chestnut powder of different grain sizes were studied in this paper to discuss the effect of grain sizes on the powder properties. The results showed that gelatinization temperature, transparency, freeze-thaw stability and acid-resistance of chestnut powder paste lowered, while the heating stability, sedimentation of the paste and its benefit to holding-foam capacity of protein foam enhanced as the grain sizes of chestnut powder decreased.

关 键 词：板栗粉 超微粉碎 粒度分布 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]