共查询到18条相似文献,搜索用时 78 毫秒
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以甘薯淀粉为原料,生产新型的速食方便的营养食品。论述了该类新产品的生产工艺,测试了不同功率的微波处理对产品的速食效果的影响,不同水分含量的半成品经微波处理后的不同膨化效果。进行了产品的营养强化和配方配比试验,确定了一种以甜味型为主的产品配方。制定了产品的参考质量标准。 相似文献
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油脂对淀粉物料微波膨化的影响 总被引:2,自引:0,他引:2
本文借助棕榈油研究了油脂对淀粉物料微波膨化产品的质量、质构的影响。结果表明,棕榈油的添加减弱了微波的加热效果,且随着油含量的增加,温升速率逐渐减小,至油含量为20%时减小程度已达很大。因此,含油物料微波膨化过程中的加热段延长了10-20s,膨化段和固化段相应推迟10-20s,并且物料的膨化速度及在相同的微波加热时间内的膨化率也随着含油量的增加而减小。随着含油量的增加,产品的孔隙率逐渐增大,在油含量大于15%后,这种增加程度变大。向淀粉物料中添加油可以改善微波膨化的产品脆度,且在添加量为5%时硬度最小,脆度最小。添加油后的产品色泽是由于棕榈油自身颜色所造成的,与微波膨化无关。产品的质构由于油的存在而变得粗糙,随着油含量的增加,孔隙尺寸逐渐变小,壁膜变厚。 相似文献
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甘薯挤压膨化工艺及产品特性的研究 总被引:2,自引:0,他引:2
本实验以4种甘薯为原料,利用双螺杆挤压膨化机,研究甘薯品种和膨化温度对于甘薯膨化特性(膨化率、膨化粉粘稠度)及工艺参数(扭矩、压力)的影响。结果表明:在实验设计范围内,品种和膨化温度对于甘薯挤压膨化特性和膨化参数有显著的影响(P〈0.01)。在本实验使用的4种甘薯中,当膨化温度为140℃时,以京6甘薯品种的膨化硬度和膨化粉粘性为最大;而当膨化温度为145℃时,以红冬甘薯品种的膨化硬度、膨化粉粘性为最大。 相似文献
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鲜甘薯生产淀粉新工艺的应用研究 总被引:1,自引:0,他引:1
对鲜甘薯生产淀粉新工艺的应用研究结果表明:(1)新工艺简单,技术易掌握,加工量大,适合甘薯产区大规模机械化加工;(2)新工艺利用的适宜机械为薯豆磨浆分离机;(3)采用新工艺不仅能提高淀粉提取率,而且能提高淀粉质量;(4)采用新工艺结合加菌制剂可使淀粉产量比传统法提高12.23%,生产周期缩短13.89%。 相似文献
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This study assessed the effects of amino acid additives, aspartic acid, leucine, lysine, and methionine, on the thermal characteristics of white‐fleshed and orange‐fleshed Beauregard sweet potato starches. The orange‐fleshed sweet potato (OFSPS) starch began to gelatinize at a lower temperature (56.8°C) than the white‐fleshed sweet potato starch (WFSPS) (70.1°C), but the two starches needed the same amount of energy to gelatinize. Lysine increased the gelatinization temperature of the OFSPS. The addition of leucine, aspartic acid, and methionine had no apparent impact on the OFSPS. The addition of lysine or aspartic acid increased the gelatinization temperatures of the WFSPS. Overall, the two starches used were more affected by charged amino acids than by the neutral ones. 相似文献
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ABSTRACT Potato and sweet potato starches and derivatives thereof were used to substitute part of the wheat flour in white salted noodle (WSN) manufacture. The quality of the WSN obtained was compared with the quality of WSN made from wheat flour only. When up to 20% of wheat flour was replaced by acetylated potato starch and acetylated sweet potato starches, the cooking loss of WSN decreased, while the softness, stretchability, and slipperiness increased significantly. Native and hydroxypropylated starches did not exhibit these effects. It can be concluded that the substitution of part of wheat flour with acetylated starches strongly affects noodle-making and final noodle quality, and starch substitution can be used to change the performance of a given wheat flour for noodle making in a desired way. 相似文献
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The solubilization of starch from the new sweet potato cultivar “Quick Sweet” (QS) in 2.2 M aqueous HCl occurred at a much higher rate than that from normal sweet potato (NS). QS starch has an abnormal amylopectin chain‐length distribution with an unusually high percentage of short side‐chains. Two‐stage hydrolysis occurred in both cases. The apparent first‐order kinetic constants (k) were calculated for both stages of the hydrolytic process in both types of sweet potato starch. A more drastic difference between the investigated starches (k for QS and NS starches was 27.0×10‐2 d‐1 and 7.0×10‐2 d‐1, respectively) was observed for the first stage of the hydrolysis affecting the amorphous regions of starches whereas the rate for the second stage (the degradation of the crystalline part) for the starch from QS was only slightly higher. The role of the structural defectiveness of QS in decreasing the granular resistance to acid hydrolysis and increasing the absorptive properties of the granules for water molecules is discussed. 相似文献
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S. N. Moorthy S. K. Naskar S. Shanavas G. S. Radhika Archana Mukherjee 《International Journal of Food Properties》2013,16(6):1280-1289
The uses of sweet potato tubers rely on the physicochemical and functional properties of its starch. The different properties studied from 14 lines include cooking quality, extractable starch, dry matter, starch, sugar, carotenoids, and anthocyanin. The properties of extracted starch like swelling volume, solubility, amylose content, clarity of paste, rheological properties were examined. The organic matter content of different lines almost remained the same. Starch content of the tubers was greater than 20% and the sugar content ranged from 1–3%. The extractable starch was in the range of 16–21%. The anthocyanin content was high for ST- 13, while ST- 14 was rich in carotene. The swelling volume was comparatively low and the solubility ranged from 8.81–13.65%. Most of the starches examined in this present study displayed excellent viscosity properties with peak viscosity greater than 3000 cP. This study revealed that many lines have excellent potential for use as nutritive and calorific food and as industrial raw material. 相似文献