摘要
以籼米粉为原料 ,预糊化后加入乙醇 ,再经过冷冻干燥制得一种醇变性糊化籼米粉。与原料相比 ,该产品的堆积密度 ρc 大大降低 (0 .6 0g/ml) ,吸水率、吸油率大大提高 ,分别为 183.3%、141.0 % ,以该产品做乳化剂 ,O/W乳状液稳定性大大提高。
The long-grain nonglutinous rice flour was gelatinized, added in ethanol and then freeze-dried, the gelatinized sample was obtained. The ρ_c of the sample decreased to 0.60 g/ml , the rate of water and oil absorption decreased to 188.3% and 141.0% respectively. When the sample was used as emulsifier to oil-in-water emulsion, the emulsion could keep stability for 10 days at room temperature.
出处
《粮食与饲料工业》
CAS
北大核心
2000年第6期44-45,共2页
Cereal & Feed Industry
关键词
籼米粉
糊化
吸水率
乳化剂
乙醇
食品
long-grain nonglutinous rice flour
gelatinization
rate of water absorption
rate of oil absorption
emulsifier
