摘要
蕨根营养丰富,是一种典型的无公害森林蔬菜.本实验的目的是研究不同添加剂对蕨根淀粉冻融稳定性的影响.通过添加NaCl、柠檬酸、蔗糖等7种添加剂后检查蕨根淀粉的冻融稳定性,结果表明:单甘酯、NaCl、碳水化合物对蕨根淀粉的冻融稳定性有促进作用;脱脂、CMC、明矾、柠檬酸可使蕨根淀粉的冻融稳定性降低.本研究为利用蕨根淀粉开发冷冻食品的功能配料提供了理论支持.
Fern root,one kind of hazard-free vegetable,has plenty of nutrients.The property of freeze-thaw stabilization plays an important role in application of starch.Fern root starch is studied when adding salt,sugar,CMC,and other food additives.The result indicates: monoglyceride,NaCl,and sucrose can improve the freeze-thaw stabilization of fern root starch;CMC,potassium alum,citric acid slightly weaken the freeze-thaw stabilization.The result s of this study offers valuable reference for the further processing o...
出处
《西南民族大学学报（自然科学版）》
CAS
2007年第1期96-100,共5页
Journal of Southwest Minzu University(Natural Science Edition)
关键词
蕨根淀粉
冻融稳定性
食品添加剂
fern root starch
freeze-thaw stabilization
food additive
