摘要
粘度是影响紫甘薯粉成糊性、冲调性的主要因素。本试验以北京大兴区种植的紫罗兰品种为材料,加工为熟粉和生粉。采用二因素试验设计,分别研究了熟粉和生粉在不同温度、不同浓度下冲调糊的粘度。结果显示,熟粉在冲调温度为90℃、8倍冲调浓度时粘度值最大;生粉在冲调温度为100℃、8倍冲调浓度时粘度值最大。采用单因素设计,选择熟粉为材料,在90℃冲调温度、8倍冲调浓度下,分别研究了添加不同浓度的糖粉、鲜橙粉、燕麦粉、玉米粉、熟粉冲调糊的粘度值变化,结果显示,添加糖粉、燕麦粉、玉米粉都可以增加紫甘薯粉冲调糊的粘度,添加燕麦粉其粘度值的增加最为显著,而添加鲜橙粉则会降低紫甘薯粉冲调糊的粘度。
Viscosity is the main in fluencing factor of the solubility and paste-forming of the purple sweet potato powder.Violet,which is a kind of purple sweet potato from Daxin district of Beijing city,is processed for cooked powder and starchy powder.Two-factor experiment design was designed to reveal the changes of the viscosity with the temperature and density of the instant paste made of the cooked powder,and the starchy powder.The result showed that the maximum of the viscosity was different between the two kinds of instant paste,the former was at its maximum at 90 centigrade with the mixture ratio 1∶8,while the latter was at its maximum at 100 centigrade with the mixture ratio 1:8.A single factor trail was designed to reveal the affection on the instant paste by the additives,such as the sugar,fresh orange powder,oat power,corn flour,etc.The result showed that most of those additives might increase the viscosity of the instant paste,and the oat powder was better,while the fresh orange powder could reduce the viscosity.
出处
《中国食物与营养》
2014年第10期36-39,共4页
Food and Nutrition in China
基金
北京市教委科技计划面上项目"风味纯天然甘薯粉加工工艺研究"(项目编号:SQKM201312448005)
关键词
紫甘薯
熟粉
生粉
粘度
温度
浓度
purple sweet potat
cooked powder
starchy flour
viscosity
temperature
density