摘要
利用快速黏度仪(RVA)和差式扫描量热仪(DSC)比较了不同烘烤温度和时间对豌豆粉热力学特性、糊化特性及透明度的影响,结果表明,在130℃温度下,烘烤50min所制得豌豆粉品质较佳,其糊化度大、冷热糊稳定性好、透明度适中。进一步比较藕粉和绿豆粉与豌豆粉复配后产品的色泽、气味、口感与黏性,发现添加20%的藕粉或10%的绿豆粉与豌豆粉复配后,在色、香、味上最易被人们接受。
By RVA and DSC,the impact of different baking temperature and time on the thermodynamic properties, gelatinization characteristics as well as transparency of pea powder was compared. The results showed that pea powder was better baked at 130℃ for 50 min, with high gelatinization degree, good hot paste stability and moderate transparency. In addition, compared the colour, flavour,taste and viscidity of pea powder mixed with lotus root starch or green bean powder, the results showed that： the blended powder was mostly be accepted mixed with 20% （w/w） lotus root starch or 10% （w/w） green bean Powder.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第2期27-30,共4页
Cereal & Feed Industry
关键词
豌豆粉
热力学特性
糊化特性
透明度
感官评价
pea powder
thermodynamic property
gelatinization property
transparency
sensory evaluation
