摘要
淀粉糊凝胶特性对食品加工过程有重要指导作用。本实验以马铃薯淀粉糊为研究对象,考察在超声场中,不同超声场条件、不同马铃薯淀粉糊浓度下,马铃薯淀粉凝胶强度的变化规律。结果表明:超声场中马铃薯淀粉凝胶质构分析性质(TPA性质)显著改变,延长超声场作用时间和增加声强会降低凝胶的硬度值、脆度值、粘性值、胶粘性值和耐咀性值。随着马铃薯淀粉糊浓度增大,超声场中马铃薯淀粉糊凝胶的硬度值、胶粘性值和耐咀性值下降趋势变小。
The gel texture properties of starch paste have great effects on guiding the process of food production. The gel texture properties of potato starch paste in ultrasound field were investigated. The effects of the ultrasonic field condition and the content of potato starch paste on the gel texture properties of potato starch paste were evaluated. The results showed that with the prolonging of the ultrasonic time and the strengthen of sound intensity, the gel texture properties of potato starch paste such as hardness value, fracture ability value, adhesiveness value, gumminess value and chewiness value decreased in ultrasonic field. Moreover, hardness value, adhesiveness value and gumminess value showed a slower decreasing tendency with the increase of the content of potato starch paste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期120-123,共4页
Food Science
基金
国家自然科学基金重点项目(20436020)
广东省自然科学基金研究团队项目(05200617)
广东省自然科学基金重点项目(04105934)
关键词
超声场
马铃薯淀粉
TPA
质构
ultrasonic field
potato starch
texture profile analysis
texture
