两种绿豆淀粉理化特性比较

比较酸浆法绿豆淀粉和水磨法绿豆淀粉的性质,酸浆法获得的淀粉得率高于水磨法,且酸浆法生产的淀粉透光率较好,这一特点使得酸浆法获得的淀粉生产出的粉丝更加透亮,且煮熟后淀粉溶出较少;两种淀粉的黏度存在较大差别,随着温度的上升,水磨法淀粉黏度上升明显快于酸浆法获得的淀粉;水磨法绿豆淀粉的凝沉速度要比酸浆法淀粉快,且凝沉体积大。除此之外,两种淀粉在脂肪、灰分、蛋白质含量等方面也存在一定的差异。

Study on the physicochemical properties of mung bean starch from two different processing

The physical and chemical properties of mung bean starch from two different processing were sys- tematically researched in this paper. It was showed that the yield of mung bean starch from acidic steeping liquor processing was bigger than wet milling processing, light transmissivity is better also, thus mung bean starch from acidic steeping liquor has good quality. The viscosity and velocity of retrogradation of mung bean starch from wet milling processing were better than acidic steeping liquor processing. They have difference on fat, ash and content of protein.