摘要
老化是影响淀粉质食品品质的重要问题之一。阐述了淀粉质食品的老化机理和影响老化的因素及抗老化的方法。淀粉质食品的成分、贮藏条件、加工工艺等都可以影响老化速度。目前抗老化方法主要有控制贮藏条件、添加蛋白质、乳化剂、亲水胶体和膨化处理等。
Ageing has a great effect on starch food quality. This paper presents the ageing mechanism of starch food, ageing factors and the approaches to anti-ageing. Many factors, such as compositions in starch food, storage conditions and process, affect the speed of aging. At present, the methods to anti-aglng have controlling storage conditions, adding proteins, emulsifier and hydrocolloids, and swelling treatment.
出处
《农产品加工（下）》
2011年第4期63-64,69,共3页
Farm Products Processing
