淀粉性质与粉皮质量的关系研究  

Study on the relation between properties of starch and its vermicelli quality

作　　者：赵力超[1] 刘观福[1] 游曼洁[1] 刘欣[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2009年第12期90-92,共3页Science and Technology of Food Industry

摘　　要：研究了四种淀粉的基本性质,并将所制粉皮质量之间的关系进行了总结。实验结果表明,直链淀粉特别是不溶性直链淀粉含量以及淀粉Brabender粘度曲线中的热糊稳定性与冷糊稳定性是决定粉皮质量的重要因素,可用它来预测淀粉的加工性质。Several basic properties of starch were studied and the relation between properties of starch and its vermicelli quality were summarized.The results showed that the amylose,especially the insoluble amylose,and the stability of heated and cooled paste of Brabender viscosity curve were important factors to decide the vermicelli quality,which could be used to forecast the processing properties of starches.

关 键 词：淀粉 直链淀粉 不溶性直链淀粉 粘度曲线 粉皮 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]