香芋淀粉糊的特性

Property of Colocasia Esculenta Schott Starch Paste

研究了糊浓度、温度、回转速度、pH和盐等因素对香芋淀粉糊粘度的影响 ,测定了香芋淀粉糊的透光率、冻融性、凝沉性和抗霉菌能力等性质。结果表明 ,香芋淀粉糊具有透明度低 ,冻融稳定性差 ,沉降性好等性质。在酸性条件下 ,淀粉糊粘度迅速下降 ;在中性条件下 ,糊粘度最高。不同的盐对淀粉糊的影响不同 ,其中硼砂和一些过渡金属盐的存在使糊粘度升高。

The effects of concentration,temperatrue,rotation rate,pH and salt on the paste property of the colocasia esculenta schott starch were studied.The clarity freeze-thaw,retrogradation and anti-mycotic characteristics were determinated.The results showed that Colocasia esculenta Schott starch has properties of lower clarity,poor freeze-thaw stability and good retrogradation.The acids lowered paste viscosity while the neutral environment produced the highest viscosity.Salt have shown different effects on paste viscosity properities,borax and some transition metals salt contributed to the increased of the viscosity.