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发酵与发芽处理对绿豆淀粉黏度性质的影响
引用本文:熊柳,孙庆杰. 发酵与发芽处理对绿豆淀粉黏度性质的影响[J]. 西部粮油科技, 2009, 34(3): 47-49
作者姓名:熊柳  孙庆杰
作者单位:青岛农业大学食品科学与工程学院,山东,青岛,266109  
基金项目:青岛农业大学高层次人才启动基金 
摘    要:将绿豆进行发酵及发芽处理,研究不同处理对绿豆淀粉黏度的影响。采用快速黏度分析仪(RVA)测定了不同处理的绿豆淀粉糊化特性。结果表明自然发酵对绿豆淀粉黏度影响不大,只有峰值黏度略有下降:生物混合发酵可使样品的峰值黏度和热浆黏度均出现较大幅度的下降,最终黏度下降。绿豆发芽后提取的淀粉其黏度变化较大,其峰黏度上升1248.00mPa·s,热浆黏度上升698.00mPa·s,淀粉的黏度显著上升。

关 键 词:绿豆淀粉  发酵  黏度

Effect of Fermentation and Germination on the Viscosity of Mung Bean Starch
XIONG Liu,SUN Qing-jie. Effect of Fermentation and Germination on the Viscosity of Mung Bean Starch[J]. China Western Cereals & Oils Technology, 2009, 34(3): 47-49
Authors:XIONG Liu  SUN Qing-jie
Affiliation:(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao Shandong,266109,P.R.China)
Abstract:The mung bean was dealt with fermentation and germination, the influence was studied by determining the viscosity of the mung bean starch which produced by different disposal. The results showed that natural fermentation of mung bean starch did not affect the viscosity, biological mixed fermentation could decline the Peak Viscosity(PV), Hold Viscosity(HV) and Final Viscosity(FV). After germinating, the viscosity of the distilled starch changed greatly, its Peak Viscosity rose 1 248.00 mPa·s, the Hold Viscosity rose 698.00 mPa·s, the viscosity of the mung bean starch increased significantly.
Keywords:Mung bean starch  fermentation  viscosity
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