摘要
采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。研究结果表明：适当添加焦磷酸钠可以通过糊化时抑制淀粉颗粒的崩溃解体来提高大米淀粉凝胶体系的强度；添加单甘酯由于单甘酯与直链淀粉形成了络合物，因而大米淀粉凝胶强度显著降低；淀粉醋酸酯的添加可以适度降低大米淀粉凝胶的强度，提高淀粉凝胶的柔韧性。
The effect of sodium pyrophosphate,glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry.The results indicated that rice starch gels strength increased dueto restraining starch granule crash by addition of sodium pyrophosphate.Rice starch gel strength decreased withadding glycerol monostearate.The rice starch gels strength properly decreased and the flexility enhanced by additionof starch acetate.
出处
《食品工业》
北大核心
2004年第5期7-9,共3页
The Food Industry
