| 3种百合淀粉糊的特性 |
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| 引用本文： | 钟海雁[,] 徐挺丽 孙昌波 李忠海.3种百合淀粉糊的特性[J].中南林学院学报,2005,25(4):81-85. |
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| 作者姓名： | 钟海雁[ ] 徐挺丽 孙昌波 李忠海 |
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| 作者单位： | [1]中南林学院绿色食品研究所,湖南长沙410004 [2]国家林业局经济林栽培与育种重点实验室,湖南长沙410004 [3]长沙理工大学,湖南长沙410004 |
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| 摘 要： | 以株洲本地卷丹Lilium lancifolium Thunb淀粉（样品1）、宜章县成品卷丹淀粉（样品2）和麝香百合L．longifcorum Thunb淀粉（样品3）为原料，对淀粉的透光性能、凝沉性能以及粘度变化规律进行了研究．结果表明：百合淀粉的凝沉性较大，而且其凝沉性还受添加剂的影响，在淀粉糊中添加1．0％NaCl后．3种样品的凝沉性都增强，添加1．0％的蔗糖能有效地抑制凝沉的发生；百台淀粉糊的透明度很低.3种样品的透光率都在14％以下；3种百合淀粉糊的粘度随浓度的升高而升高．随转速和温度的升高而降低，在pH值7．0左右粘度最高．
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| 关 键 词： | 食品工程 百合 淀粉糊 特性 |
| 收稿时间： | 03 21 2005 12:00AM |
Study of the Paste Properties of Three Lily Starches |
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| Zhong HaiYan;Xu TingLi;Sun ChangBo;Li ZhongHai.Study of the Paste Properties of Three Lily Starches[J].Journal of Central South Forestry University,2005,25(4):81-85. |
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| Authors: | Zhong HaiYan;Xu TingLi;Sun ChangBo;Li ZhongHai |
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| Abstract: | The properties of gelatinization and viscosity of three lily samples were investigated. The results show as follows. The sediment of lily starch is very strong and food additives such as sucrose and NaCl have the influences on the sediment. The sediment of the three samples is enhanced after adding 0.1% NaCl to starch paste. But adding 0.1% sucrose can restrain the sediment of the paste. The transparency of lily starches paste is very low and theeuphotic ratio is below 14%. The viscosity was measured by NDJ8S viscometer under different starch concentrations, pH vlues, rotation speed, sucrose and NaCl. The viscosity increased with the rising of the concentration of the starches and decreased with the rising in rotation speed and temperature. It reached the highest in viscosity with pH 7.0. |
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| Keywords: | food englneering lily~ starch paste property |
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