不同食品介质及乳化剂对甘薯淀粉糊化粘度特性影响研究

Study on the Gelatinizing Viscosity Characteristics of Sweet Potato Starch by Different Food Media and Emulsifiers

为研究食品介质和食品乳化剂对红薯淀粉峰值粘度的影响,以红薯淀粉为研究对象,利用单因素试验研究淀粉峰值粘度的选择指标。结果表明:氯化钠对红薯淀粉糊的峰值黏度影响较小;柠檬酸添加量为0.05%~0.25%时,红薯淀粉糊的峰值粘度随柠檬酸添加量的增加而升高;蔗糖添加量为8%时,薯淀粉糊峰值粘度最大;单甘脂、蔗糖酯和蒸馏单硬脂酸甘油酯添加量在0.2%~1.0%时,红薯淀粉糊峰值粘度随其添加量增加而升高;黄原胶在添加量为0.4%时,淀粉糊峰值粘度最高。

In order to study the influence of food medium and food emulsifier on the peak viscosity of sweet potato starch,sweet potato starch taken as the research object,a single factor experiment was used to study the selection index of the peak viscosity of sweet potato starch.The results showed that sodium chloride had little effect on the peak viscosity of sweet potato starch paste;The peak viscosity of sweet potato starch paste increased with the increase of citric acid content when the additive amount of citric acid was 0.05%~0.25%;When the sucrose content was 8%,the peak viscosity of potato starch paste was the highest;The peak viscosity of sweet potato starch paste increased with the increase of the additive amount when the additive amount of monosaccharide,sucrose ester and distilled glyceride monostearate at 0.2%~1.0%;When the amount of xanthan gum was 0.4%,the peak viscosity of starch paste was the highest.