常见食品添加剂对白芷淀粉糊透明度的影响

透明度是淀粉糊的重要理化特性之一,直接关系到淀粉类产品的外观和用途,它易受盐、糖、酸等物质的影响.该文中采用比色法研究了NaCl、蔗糖、柠檬酸和羧甲基纤维素钠(CMC-Na)4种常见食品添加剂对白芷淀粉糊透明度的影响.结果显示,白芷淀粉糊的透明度随蔗糖和柠檬酸浓度的增加而增大,随着NaCl和CMC-Na浓度的增加而减小.当蔗糖浓度为20％、柠檬酸浓度为0.2％时,白芷淀粉糊的透明度由原来的6.9％分别增加至17.9％和11.4％；当NaC1浓度为10％、CMC-Na浓度为1.0％时,白芷淀粉糊的透明度分别降低至4.6％和5.8％.

Effect of common food additives on the transparency of Angelica dahurica starch paste

As one of the important physicochemical properties of starch pastes, transparency is directly related to the appearance and uses of starch products and can influenced by some chemicals, such as salts, sugars and acids. The effects of 4 kinds of common food additives including NaCl, sucrose, citric acid and sodium carboxymethyl cellulose (CMC-Na) on the transparency of Angelica dahurica (AD) starch paste were determined. The results showed that the transparency of AD starch paste increased with increased concentrations of sucrose and citric acid, but decreased with increased concentrations of NaCl and CMC-Na. Transparency of AD starch paste increased to 17.9% and 11.4%, respectively at 20% of sucrose or 0.2% of citric acid, and decreased to 4.6% and 5.8% at 10% of NaCl or 1.0% of CMC-Na from 6.9%, which is the control.