大米淀粉的流变性质和质构特性

以大米淀粉为原料,考察了淀粉糊质量分数、温度、pH值、蔗糖、盐等对大米淀粉糊流变性质和质构特性的影响,可为大米淀粉食品的加工提供基本参数和依据。对大米淀粉糊流变性质研究结果表明:大米淀粉糊黏度随着淀粉质量分数的增加而增加;随温度的增加而减小,在pH值2～4和8～10的范围,大米淀粉糊黏度急剧降低;大米淀粉糊黏度随蔗糖添加量的增加而增大;随NaCl添加量的增加而降低,CaCl2对大米淀粉糊黏度的影响较小。采用质构仪对大米淀粉糊质构特性分析发现:淀粉质量分数、pH值对大米淀粉糊的凝胶强度影响较大,其硬度随淀粉质量分数的增加而增加;在pH值2～10范围内,硬度随pH值的增加而显著增大;蔗糖、NaCl和CaCl2对大米淀粉糊硬度影响较小。

Rheological and Texture Properties Analysis of Rice Starch Paste

The effects of concentration,temperature,pH,sugar and salt on the rheological and texture properties of rice starch paste were investigated in this study.It is expected that this study could provide a basis for the process and application of rice starch.The results indicated that the viscosity of rice starch paste increased with the increasing of concentration and sucrose content.However,the low and high pH value and the addition of sodium chloride led to a sharp decrease in the viscosity of rice starch paste with increasing of temperature.No significant effect on the viscosity of rice starch paste with the addition of calcium chloride showed.The texture property analysis showed that the concentration and pH had a significant effect on gel strength of rice starch paste.The hardness increased with the increasing of concentration and pH during pH 2~10,and it was little affected by the addition of sucrose,sodium chloride and calcium chloride.