摘要
系统研究了莲籽淀粉糊的糊化温度、透光率、黏度、溶解度、膨润力、凝沉性质和冻融稳定性等特性，以期为莲籽的精深加工提供理论依据。研究结果表明，莲籽淀粉的糊化峰值温度为75.2℃，透光率较低（11.6%），溶解度小（95℃，32.67%），膨胀度较低（95℃，14.44%），凝沉性较大，淀粉糊的冻融稳定性差。
Abstract
We studied the characteristics of a lotus seed starch paste, such as the gelatinization temperature, transmittance, viscosity, solubility, turgidity, retrogradation and freeze-thaw stability, in order to provide references for the deep processing of lotus seeds. The results showed that, the lotus seed starch paste had a high gelatinization temperature of 75.2℃, and had a low transparency of 11.6%, a low solubility of 32.67% under 95℃, and a small turgidity of 14.44%under 95℃. The supernate volume of the lotus seed starch paste was 73.5 mL after 24 hours, showing its retrogradation was higher. In addition, it had poor freeze-thaw stability.
基金项目
国家科技支撑计划(2012BAD27B03)
湖北省农业科技创新中心(2013-620-001-03)
NETL
NSTL
维普
万方数据