马蹄粉预糊化的工艺研究  

The Research on the Pre-paste Technology of Water Chestnut Starch

作　　者：杨君[1] 段元波[2] 刘后伟[1] YANG Jun DUAN Yuan-bo LIU Hou-weil(Department of Tropical Crops, Guangdong AIB Polytechnic College, Guangzhou 510507, Guangdong, China Chengdu Technological University, Chengdu 610031, Sichuan, China)

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]成都工业学院,四川成都610031

出　　处：《食品研究与开发》2017年第2期129-132,共4页Food Research and Development

摘　　要：为得到快捷方便的预糊化马蹄粉,以马蹄淀粉为主要原料,采用单因素及正交试验,确定预糊化马蹄淀粉生产的最佳条件为:马蹄粉浆液浓度为6%,马蹄粉浆p H值为7,糊化温度为85℃、糊化时间为10 min。按此条件生产出的预糊化马蹄淀粉感官性状良好,入口有马蹄特有的香味、口感细腻香滑、食用方便,具有广阔的市场前景。In order to make the pre-paste water chestnut starch which can be used quickly and convenient,the water chestnut starch was used as the main raw material,and the single factor experiment and the orthogonal experiment were designed also. Then the best pre-paste technology was got：the water chestnut starch slurry concentration was 6 %,the slurry p H was 7,the gelatinization temperature was 85 ℃,and the pasting time was10 min. The sensory properties of the pre-paste water chestnuts starch produced by this technology were so good,testing delicious and smooth. As well,the starch can be used conveniently,so there will be a broad market prospect for them.

关 键 词：马蹄淀粉 预糊化 黏度 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]