不同介质条件对莲子淀粉糊黏度特性影响的研究  

Influence of Different Media on Viscosity Characteristics of Lotus Seed Starch Paste

作　　者：林鸳缘[1] 曾绍校[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国食品学报》2010年第3期92-97,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金计划资助项目(2006J0190);福建省科技厅科技计划重点项目(2008N0007)

摘　　要：通过布拉班德黏度仪,研究淀粉浓度、不同pH值及浓度的糖(蔗糖、海藻糖、葡萄糖、果糖、高果糖浆)、盐(NaCl、KCl)对莲子淀粉糊黏度特性的影响。试验结果表明,随着淀粉浓度的增加莲子淀粉起糊温度降低,峰值黏度显著提高,热、冷稳定性下降,凝沉性增强。酸性条件(pH3.0)对莲子淀粉糊黏度特性影响显著。随着pH值的升高,热、冷稳定性和凝沉性均得到改善。加入糖时,莲子淀粉糊黏度提高,热、冷稳定性降低,凝沉性增强,而盐对莲子淀粉糊的影响小。Effect of different mediums on viscosity characteristics of lotus seed starch paste was investigated by using Brabender viscosimeter,involving the concentration of starch,pH value,the concentration of sugar （sucrose,trehalose,glucose,fructose,high fructose syrup） and salt（NaCl,KCl）.The results showed that the beginning gelatinization temperature,heat and cold stability of lotus-seed starch pastes decresed,the maximum viscosity and retrogradation increased with the increase of concentration of lotus seed starch.The viscosity characteristics of lotus seed starch pastes were influenced greatly under acidic condition,especially when the medium was at pH 3.0.However,heat and cold stability,retrogradation were improved with increasing pH value.When sugar was added in the viscosity of lotus seed starch pastes and retrogradation increased,heat and cold stability reduced,while salt had little effect on the viscosity characteristics of lotus seed starch pastes.

关 键 词：莲子 淀粉糊 黏度特性 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]