乙醇溶液中魔芋精粉低温溶胀特性  

Different Concentrations of Alcohol on Konjac Purified Powder’s Influence on the Swelling Properties

作　　者：段丹 陈远文 张宇 陈绍军 林川 邓小东 DUAN Dan;CHEN Yuanwen;ZHANG Yu;CHEN Shaojun;LIN Chuan;DENG Xiaodong(Neijiang Academy of Agricultural Sciences,Neijiang 641000)

机构地区：[1]内江市农业科学院,内江641000

出　　处：《食品工业》2022年第4期160-163,共4页The Food Industry

摘　　要：试验以新鲜魔芋为原材料制备魔芋精粉,以乙醇和无水亚硫酸钠为辅材料配制酒精阻溶剂溶液,研究魔芋在水及乙醇溶液中溶胀度的差异,温度、时间及乙醇体积分数对魔芋溶胀度的影响。结果表明:魔芋在乙醇溶液中的溶胀度随着乙醇体积分数下降而上升;溶胀时间、溶胀温度对其溶胀度有较小影响,综合考虑成本、工作量及效率等多方面的因素,阻止魔芋精粉溶胀的最适条件为乙醇体积分数15%、溶胀温度-10℃、溶胀时间3 min。This experiment with fresh konjac purified powder as raw material preparation,using ethanol and anhydrous sodium sulfite as auxiliary material alcohol solvent solution resistance,studied konjac of difference on the swelling degree in water and ethanol solution,temperature,time and concentration of ethanol konjac swelling degree.The results showed that the swelling degree of konjac in ethanol solution with ethanol concentration decreased;Swelling time and temperature had a smaller effect on the swelling degree.Considering the factors of cost,workload and efficiency,the optimum conditions to prevent the swelling of konjac flour were as follows:ethanol concentration of 15%,swelling temperature of -10℃ and swelling time of 3 min.

关 键 词：魔芋精粉 溶胀度 葡甘聚糖 乙醇 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]