| 常用抗老化剂对糯米粉老化性质影响的工艺研究 |
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| 引用本文： | 王刚,熊发祥. 常用抗老化剂对糯米粉老化性质影响的工艺研究[J]. 食品工业, 2012, 0(1): 4-7 |
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| 作者姓名： | 王刚 熊发祥 |
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| 作者单位： | 四川大学食品工程系;成都佳家郎食品有限公司 |
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| 基金项目： | 十二五项目国家科技支撑计划(编号:2011BAD23B02) |
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| 摘 要： | 抗老化物质的添加,可以延缓食品老化的进程。主要研究了食品胶类(魔芋胶和黄原胶)、蛋白质类(谷朊粉)、糖类(海藻糖、麦芽糖浆)和增稠剂类(聚丙烯酸钠、海藻酸钠)4类物质对糯米粉老化性质的影响,为改善糯米粉抗老化性能提供基础理论。
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| 关 键 词： | 抗老化 糯米粉 抗老化剂 |
Impact of Hydrochloric Acid-modified Procession on the Aging Properties |
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| Wang Gang,Xiong Fa-xiang. Impact of Hydrochloric Acid-modified Procession on the Aging Properties[J]. The Food Industry, 2012, 0(1): 4-7 |
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| Authors: | Wang Gang Xiong Fa-xiang |
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| Affiliation: | 1.Department of Food Engineering,Sichuan University(Chengdu 610065) 2.Chengdu Jia Jia lang Food Co.,Ltd.(Chengdu 610065) |
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| Abstract: | The addition of anti-aging additives to food can delay the process of aging.The effectiveness of some common anti-aging additives—konjac gum,xanthan gum,trematode,wheat glutenand sodium polyacrylate are studied,with the aim to offer certain theoretical directions for their application in improving anti-aging property of sticky rice powder. |
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| Keywords: | anti-aging sticky rice powder anti-aging additives |
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