| 一种莲籽淀粉糊特性的研究 |
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| 引用本文： | 张金木.一种莲籽淀粉糊特性的研究[J].长江蔬菜,2014(10):38-41. |
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| 作者姓名： | 张金木 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所／湖北省农业科技创新中心农产品加工分中心,武汉430064 |
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| 基金项目： | 国家科技支撑计划（2012BAD27803）;湖北省农业科技创新中心（2013-620-001-03） |
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| 摘 要： | 系统研究了莲籽淀粉糊的糊化温度、透光率、黏度、溶解度、膨润力、凝沉性质和冻融稳定性等特性,以期为莲籽的精深加工提供理论依据。研究结果表明,莲籽淀粉的糊化峰值温度为75.2℃,透光率较低(11.6%),溶解度小(95℃,32.67%),膨胀度较低(95℃,14.44%),凝沉性较大,淀粉糊的冻融稳定性差。
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| 关 键 词： | 莲籽 淀粉糊 特性 |
Study on Characteristics of a Lotus Seed Starch Paste |
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| ZHANG Jinmu,HE Jianjun,GU Feng,GUAN Jian,MEI Xin,SHI Jianbin,YE Lixiu,CHEN Xueling.Study on Characteristics of a Lotus Seed Starch Paste[J].Journal of Changjiang Vegetables,2014(10):38-41. |
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| Authors: | ZHANG Jinmu HE Jianjun GU Feng GUAN Jian MEI Xin SHI Jianbin YE Lixiu CHEN Xueling |
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| Institution: | ( Research Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural SciencesAgricultural Products Processing Subordinate Center, Hubei Agricultural Science and Technology Innovation Center , Wuhan 430064 ) |
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| Abstract: | We studied the characteristics of a lotus seed starch paste, such as the gelatinization temperature, transmittance, viscosity, solubility, turgidity, retrogradation and freeze-thaw stability, in order to provide referenees for the deep processing of lotus seeds. The results showed that, the lotus seed starch paste had a high gelatinization temperature of 75.2℃, and had a low transparency of 11.6%, a low solubility of 32.67% under 95℃, and a small turgidity of 14.44% under 95℃. The supernate volume of the lotus seed starch paste was 73.5 mL after 24 hours, showing its retrogradation was higher. In addition, it had poor freeze-thaw stability. |
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| Keywords: | Lotus seeds Starch paste Characteristics |
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