摘要
通过分别添加单甘酯、吐温-60、卵磷酯、CMC、黄原胶、魔芋胶、硬脂酸钠这几种常见的添加剂来研究添加剂对板栗淀粉糊粘度和老化特性的影响,为这些添加剂在板栗深加工中的应用提供理论依据。
Through adding those common additives such as mooglyceride,Tween-60, lecithin, CMC, xanthan gum, konjac flour and sodium stearate,the effect of additives on the viscosity and ageing properties of chestnut starch paste were measured. It provides theoretic for the application of additives in deep develop of chestnut.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第2期120-122,共3页
Science and Technology of Food Industry
关键词
板栗淀粉
添加剂
粘度特性
老化特性
chestnut starch additives viscosity property ageing property