| 热处理对荞麦淀粉糊化特性的影响研究 |
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| 引用本文： | 于颖,冯佳,徐桂花.热处理对荞麦淀粉糊化特性的影响研究[J].粮食与食品工业,2010,17(2):32-35. |
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| 作者姓名： | 于颖 冯佳 徐桂花 |
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| 作者单位： | 宁夏大学农学院食品系,银川,750021 |
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| 基金项目： | 宁夏回族自治区科技攻关计划项目《优质特色农产品主要豆类深加工关键技术研究与产业化示范》 |
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| 摘 要： | 研究了热处理及食品添加剂对荞麦淀粉糊化特性的影响,结果表明,荞麦淀粉经过热处理后,易糊化,易凝沉,透明度降低,冻融稳定性差。添加蔗糖、食盐、磷酸盐、乳化剂后荞麦淀粉较难糊化,透明度降低,但蔗糖、乳化剂阻止荞麦淀粉凝沉,而食盐、磷酸盐则相反;添加维生素C、溴酸钾对荞麦淀粉的糊化特性影响不大。
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| 关 键 词： | 热处理 荞麦淀粉 糊化 |
Effect of heat treatment on gelatinization properties of buckwheat starches |
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| Yu Ying,Feng Jia,Xu GuihuaFood.Effect of heat treatment on gelatinization properties of buckwheat starches[J].Cereal and Food Industry,2010,17(2):32-35. |
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| Authors: | Yu Ying Feng Jia Xu GuihuaFood |
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| Affiliation: | Yinchuan 750021 |
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| Abstract: | The influences of heat treatment and food additive on buckwheat starch gelatinization characteristic was studied.The results show that the buckwheat starch can easily be gelatinized and retrograded after the heat treatment,and also the transparency reduces and the freeze-thaw stability becomes bad.After adding sucrose,salt,phosphate and emulsifier,the gelatinization of buckwheat starch becomes difficult,the transparency reduces and the retrogradation of buckwheat starch is restrained after the addition of s... |
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| Keywords: | heat treatment buckwheat starch gelatinization |
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