摘要
为了改善山药粉的冲调品质,采用预煮熟化工艺使山药块茎中的淀粉达到完全糊化的状态,然后将其加工成山药粉。结果表明:预煮熟粉与生山药粉相比不仅保存了良好的色泽,而且在冲调品质方面优于生粉。具体表现为熟粉较生粉的分散时间缩短了48.7%;分散稳定时间增加了1.62倍;黏度提高了1.75倍,并且熟粉较生粉的营养性和储藏稳定性改变都很小。
In order to improve the reconstitutability of yam powder,pre-cooked the yam starch was gelatinized before processing into powder.The quality between cooked powder and uncooked yam was compared.The results showed that the cooked powder had not only a better color,but also had a better quality,including 48.7% shortened dispersion time,1.62 times increased dispersion stability,and 1.75 times higher of the viscosity.It also changed slightly on the nutrition and storage stability properties.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第12期124-128,共5页
Food and Fermentation Industries
关键词
山药熟粉
预煮
液质
冲调性
cooked yam powder
pre-cooked
mucilage
reconstitutability
