一种莲籽淀粉糊特性的研究  

Study on Characteristics of a Lotus Seed Starch Paste

作　　者：张金木[1] 何建军[1] 谷峰[1] 关健[1] 梅新[1] 施建斌[1] 叶丽秀[1] 陈学玲[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,武汉430064

出　　处：《长江蔬菜》2014年第10期38-41,共4页Journal of Changjiang Vegetables

基　　金：国家科技支撑计划(2012BAD27B03);湖北省农业科技创新中心(2013-620-001-03)

摘　　要：系统研究了莲籽淀粉糊的糊化温度、透光率、黏度、溶解度、膨润力、凝沉性质和冻融稳定性等特性,以期为莲籽的精深加工提供理论依据。研究结果表明,莲籽淀粉的糊化峰值温度为75.2℃,透光率较低(11.6%),溶解度小(95℃,32.67%),膨胀度较低(95℃,14.44%),凝沉性较大,淀粉糊的冻融稳定性差。We studied the characteristics of a lotus seed starch paste, such as the gelatinization temperature, transmittance, viscosity, solubility, turgidity, retrogradation and freeze-thaw stability, in order to provide referenees for the deep processing of lotus seeds. The results showed that, the lotus seed starch paste had a high gelatinization temperature of 75.2℃, and had a low transparency of 11.6%, a low solubility of 32.67% under 95℃, and a small turgidity of 14.44% under 95℃. The supernate volume of the lotus seed starch paste was 73.5 mL after 24 hours, showing its retrogradation was higher. In addition, it had poor freeze-thaw stability.

关 键 词：莲籽 淀粉糊 特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]