羟丙基糯米粉糊的特性及应用初探

研究了羟丙基糯米粉糊的性质，以及流变特性和温度影响流变特性的规律，并对其在蚝油食品中作为增稠稳定剂的应用做了初步研究。结果表明，糯米粉经羟丙基化后，凝沉性更弱，受热易于成糊和分散，糊的粘度提高，冻融稳定性极佳，透明度大为提高，但是抗剪切稳定性反而降低。在实验测定的温度下，羟丙基糯米粉糊呈现假塑性流体的特征且假塑性随醚化程度的提高而增强。应用试验表明其增稠效果好、稳定性高，可用做增稠稳定剂。

Properties and Use of Paste of Hydroxypropylated Glutinous Rice Flours

The physiochemical properties of hydroxypropylated glutinous rice flour paste and the effect of use in oyster sauce were studied, the rheological properties as well as the effect of temperature on them were also discussed The transparency and freeze-thaw stability of the pastes are improved and the weak retrogradation becomes more remarkable, but the stability against shear is reduced In addition, with the decreasing of both GT and PT, the peak viscosity increases greatly and the pseudoplasticity becomes more obvious Moreover, its thickening effects and stability were also proved to be better than corn starch in the use of oyster sauce