摘要
以红小豆为原料,研究了乳化剂、亲水性胶体、加工工艺对红豆浓浆淀粉老化的影响,得出了抑制红豆淀粉老化的关键原料与工艺。结果表明,乳化剂对淀粉老化的抑制效果:硬脂酰乳酸钠>单甘脂>其他乳化剂;亲水性胶体对淀粉老化的抑制效果:结冷胶>黄原胶>其他亲水性胶体;糊化状态是红豆浓浆淀粉老化的最主要影响因素,随着淀粉过度糊化程度的增加,淀粉老化速度加剧,红豆浓浆最佳淀粉糊化状态的制备工艺:红豆浆均质前加工工艺温度<75℃。
The study of red bean starch aging by emulsifier,hydrophilic colloid,processing technology of red bean was carried out. The key factors and technology for inhibiting the aging of red bean starch were obtained. The results showed that the order of inhibition effect of emulsifier on the aging of starch was： SSL,Single stearic acid glycerol ester,and other emulsifying agents. The inhibition effect order of hydrophilic colloid on starch aging was： gellan gum,xanthan gum,other hydrophilic colloids. Pasting is the most important factor affecting the aging of starch,With the increase of the degree of starch,the aging speed of starch is increased. The best preparation technology of the pasting state was to control the temperature before homogeneous 〈75℃.
出处
《中国食品添加剂》
CAS
北大核心
2015年第12期129-134,共6页
China Food Additives
