板栗淀粉糊粘度特性的研究

通过对板栗淀粉糊粘度曲线测定，研究蔗糖、食盐、单甘脂、NaH2PO4、KAI（SO4）2、CMC、黄原胶七种食品添加剂及pH值对板栗淀粉糊粘度特性的影响。结果表明：蔗糖、黄原胶、CMC使板栗淀粉糊粘主增加，食盐、单甘酸、硫酸铝钾使峰值粘度升高。酸性条件下，淀粉糊粘度下降；碱性条件下，粘度升高，稳定性增强。黄原胶、食盐、单甘酯对板栗淀粉糊的冷稳定性有增强作用，磷酸盐、单甘酯对热稳定性有改善作用。

Viscosity Property of Chestnut Starch Paste

Through determination of Braberder viscosity curve of chestnut starch geletinization,the effects of food additives,such as sucrose,salt,glyceryl monostearale,carboxy methycellulose,potassium alum,etc.,on the gelatinization property of chestnut starch were studied.The result showed that sucrose,xanthan gum and carboxy methycellulose increased the paste viscosity,while salt,glyceryl monostearale and potassium alum made the peak viscosity higher.The acidslowered the gelatinization viscosity and the alkalis made the viscosity raised and the paste stability,better.Salt and glyceryl monostearate improved the cool stability while glyceryl monostearate and sodium dihydrogen phosphate improved the hot stability.All of these additives delayed and decreased the paste retrogradation.