共查询到19条相似文献,搜索用时 62 毫秒
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食用沙蒿籽胶流变学特性研究 总被引:7,自引:2,他引:7
应用转筒式旋转粘度计,对沙蒿籽溶胀机械分离法制备沙蒿胶的流变学特性进行了研究,发现在浓度1%-1.75%之间胶液为时间相关性假塑性流体,在浓度0.5%为时间无磁的假塑性流体,沙蒿胶表观粘度随浓度增大而迅速增大,沙蒿胶的表观粘度不受pH的影响,在重复高速剪切和25-85℃范围内表观粘度无明显变化,沙蒿籽胶是一种重要的新型天然食品添加剂。 相似文献
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沙蒿籽胶的流变学性质研究 总被引:5,自引:0,他引:5
研究了沙蒿籽胶的静态流变学特性和动态流变学特性。静态流变学表明:沙蒿籽胶溶液是触变性流体,其表观粘度随质量分数的增加而增加,且随剪切速率变化的影响符合Herschel-Bulkey模型;温度、pH值等对沙蒿籽胶溶液的表观粘度影响较小;盐的加入能改变沙蒿籽胶溶液的粘度。动态流变学特性表明:沙蒿籽胶溶液显示弱凝胶特性。 相似文献
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主要探讨了加工工艺条件对沙蒿面条感官品质的影响,分析了不同添加量的沙蒿粉对面团流变学特性、色泽、表观状态、熟断条率、韧性、粘弹性、光滑性、口味等感官品质的影响,通过单因素实验探讨了加工工艺条件对沙蒿面条感官品质的影响.结果表明,在沙蒿粉添加量6%,和面加水量42%,和面水温40℃,和面时问10min,熟化时间8min.蒸煮时间5min的条件下,显著改善了沙蒿面条的流变学特性及面条的韧性和粘弹性,大大降低了熟断条率,沙蒿面条光滑爽口,具有特殊的沙蒿风味. 相似文献
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主要探讨了加工工艺条件对沙蒿面条感官品质的影响,分析了不同添加量的沙蒿粉对面团流变学特性、色泽、表观状态、熟断条率、韧性、粘弹性、光滑性、口味等感官品质的影响,通过单因素实验探讨了加工工艺条件对沙蒿面条感官品质的影响。结果表明,在沙蒿粉添加量6%,和面加水量42%,和面水温40℃,和面时间10min,熟化时间8min,蒸煮时间5min的条件下,显著改善了沙蒿面条的流变学特性及面条的韧性和粘弹性,大大降低了熟断条率,沙蒿面条光滑爽口,具有特殊的沙蒿风味。 相似文献
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利用响应面法和控制变量法分析沙蒿籽胶溶液表观黏度受温度、溶液体积分数、pH值和盐离子的影响变化,同时研究了添加不同比例增稠剂海藻酸钠、魔芋胶、羧甲基纤维素(carboxyl methyl cellulose,CMC)和卡拉胶对沙蒿籽胶溶液表观黏度的影响。结果表明:温度对沙蒿籽胶表观黏度影响不大;随溶液体积分数的增加沙蒿籽胶溶液的表观黏度增加;pH值在3.0~9.0时,沙蒿籽胶溶液表观黏度随pH值的上升而增大;加入盐会使沙蒿籽胶黏度有不同程度的下降,不同阳离子对其黏度影响的强弱为Fe3+>Ca2+>Mg2+>Na+;沙蒿籽胶与CMC复配后,具有黏度增强的效果。 相似文献
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沙蒿籽胶与大豆分离蛋白相互作用的研究 总被引:1,自引:0,他引:1
多糖和蛋白质的相互作用在食品的结构和稳定性方面起着重要的作用.采用流变仪、质构分析仪和差示扫描量热仪分别测定了添加与不添加沙蒿籽胶(ASKG)的大豆分离蛋白(SPI)的粘弹性、凝胶特性和变性温度,并对两者之间的作用机理进行了初步探讨.结果表明,沙蒿籽胶与大豆分离蛋白发生了相互作用. 相似文献
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沙蒿籽胶化学组成和结构的研究 总被引:1,自引:0,他引:1
通过气相色谱测定,沙蒿籽胶合有鼠李糖、木糖、阿拉伯糖、半乳糖、葡萄糖、甘露糖6种单糖,其中葡萄糖是沙蒿籽胶的主要单糖组成.用0.5 mol/L的氢氧化钾对沙蒿籽胶进行组分分离,研究结果表明,沙蒿籽胶是由水不溶性的萄聚糖和水溶性多糖组成的. 相似文献
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EFFECT OF ADDITIVES ON RHEOLOGICAL CHARACTERISTICS AND QUALITY OF WHEAT FLOUR PAROTTA 总被引:2,自引:0,他引:2
Effects of oxidizing agents (potassium bromate [20 and 40 ppm], ascorbic acid [100 and 200 ppm] and potassium iodate [20 and 40 ppm]), reducing agents (potassium metabisulphite [100 and 200 ppm] and cysteine hydrochloride [50 and 100 ppm]), enzymes (fungalα‐amylase [10 and 20 ppm] and protease [10 and 20 ppm]) and dry gluten powder (1, 2 and 3%) on rheological characteristics of dough and quality of parotta were studied. Addition of oxidizing agents and dry glutenincreased values for farinograph stability, extensograph and mixograph areas, apparent biaxial extensional viscosity, compressive stress, hardness and cohesiveness, while reducing agents and enzymes decreased the aforementioned characteristics and increased force decay parameter and adhesiveness of the dough. Among the different additives studied, incorporation of 100‐ppm potassium metabisulphite, 50‐ppm cysteine hydrochloride and 10‐ppm protease increased the overall quality score of parotta. 相似文献
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EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREAD 总被引:2,自引:0,他引:2
Sodium stearoyl‐2‐lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent. 相似文献
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SILA BHATTACHARYA H.V. NARASIMHA SUVENDU BHATTACHARYA 《Journal of texture studies》2003,34(4):421-436
Small deformation stress relaxation studies were performed on corn flour dough at 48–62%, wet basis moisture and 0–2% gum Arabic contents. Corn doughs were sensitive to moisture contents that were reflected by the values of the elastic and viscous components. The instrumental stickiness of the dough increased markedly when the moisture content was increased. The stress decay curves were modeled by using 3-element spring-dashpot models as evidenced by low values of root mean square error. Sensory assessment of the dough as well as fried products were conducted to relate the parameters obtained from stress relaxation studies. 相似文献
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The effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carboxymethyl cellulose (0.25, 0.5, 1.0, 2.0%) on rheological, gas release and bread making properties of flour were examined. Water absorption, dough stability, dough development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an increase in acetic acid concentration. Addition of CMC showed similar effects on dough stability, dough development time and degree of softening. Maximum dough height (Hm), maximum height of CO2 production (H,m), gas formation and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most effective in improving dough characteristics, and overall acceptability scores. 相似文献
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脱皮制粉工艺先除去小麦部分皮层,再入磨,使后序的皮磨以及清粉系统大大简化.本试验利用两种工艺加工面粉后,用RVA测定和分析了面粉粉质特性和糊化特性的变化.结果表明,脱皮工艺下面粉的损伤淀粉含量减少、淀粉平均粒度变大、α-淀粉酶含量减少;降落数值和平均粒度分布分别与低谷粘度呈显著正相关(r=0.581,p<0.05;r=0.603,p<0.05),衰减度和平均粒度呈显著的负相关(r=0.605,p<0.05);制粉工艺对中筋的南阳白麦和高筋的8901二等粉的影响最为显著,脱皮工艺下这两种面粉的峰值粘度和最终粘度明显增加,并且其衰减度较大;脱皮工艺的低谷粘度均高于传统工艺的同等面粉,但回生值较低. 相似文献
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Studies were carried out on the physicochemical characteristics and the fungi involved in the spoilage of fufu flour under storage at different relative humidities in ambient temperature.The physicochemical characteristics showed an increase in moisture content, decrease in swelling power, water‐binding capacity and pH throughout the storage period. Fungi growths were noticed on the samples at different times. Relative humidity of 33% and 76% for 56 days and 48 days, respectively, had the minimum number of growth when compared to others. The fungi that were isolated from the fufu were Aspergillus niger, Rhizopus spp., Geotrichum candida and Candida spp. This study therefore showed that fufu flour will keep best when it is stored under the condition of 33% relative humidity at room temperature. 相似文献
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