共查询到18条相似文献,搜索用时 218 毫秒
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从淀粉的颗粒特性、淀粉糊特性及淀粉糊化后的成膜特性等方面对干热变性莲子淀粉特性进行系统的研究,以期为干热变性莲子淀粉的进一步研究开发利用提供理论基础。结果表明:添加海藻酸钠对莲子淀粉干热处理后,淀粉颗粒多数呈椭圆形,少部分淀粉颗粒表面有细微裂纹,颗粒彼此粘连,淀粉颗粒表面有粘连物;溶解度升高,膨胀度降低,淀粉糊透明度降低。干热变性处理对提高莲子淀粉糊冻融稳定性的作用不明显;布拉班德黏度曲线显示,添加海藻酸钠进行干热变性后莲子淀粉起糊温度明显降低,终值黏度降低,热稳定性降低,冷稳定性增强,凝沉性减弱。添加海藻酸钠进行干热变性可以提高莲子淀粉膜的机械性能和阻水性,降低膜的溶解度。 相似文献
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紫薯淀粉与卡拉胶共混体系糊化及流变学特性的研究 总被引:1,自引:0,他引:1
为考察亲水性胶体与紫薯淀粉之间互作机理,以紫薯淀粉为原料,加入不同比例的卡拉胶,研究紫薯淀粉/卡拉胶共混体系糊化及流变学特性的影响。布拉邦德黏度曲线表明,与单独紫薯淀粉相比,添加卡拉胶可增加共混体系的峰值黏度、终值黏度、崩解值及回生值;静态流变学特性研究表明,紫薯淀粉/卡拉胶共混体系均属典型的非牛顿流体,具有假塑性流体的特征,添加卡拉胶后,可提高共混体系的增稠性,降低其流动性,有助于提高体系的假塑性与剪切稳定性;动态流变学特性研究表明,紫薯淀粉/卡拉胶共混体系具有更高的储存模量(G′)和损耗模量(G″),表现出较优越的黏弹特性;在剪切结构恢复力试验中,随着卡拉胶的比例增大,共混体系的恢复力增大。这提示卡拉胶的加入,能改善紫薯淀粉的稳定性,对紫薯产品生产具有一定的应用价值。 相似文献
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采用化学处理法、超微粉碎等技术从椰麸中制备椰子膳食纤维(Coconut dietary fiber,CDF),继之以CDF为基料,探讨CDF、甜味剂、填充剂的添加量及造粒工序对咀嚼片风味口感和感官质量的影响。结果表明,当CDF添加量为35%,麦芽糖醇为18%、变性淀粉为8%时,咀嚼片的综合质量较为理想。 相似文献
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压热-酶法制备紫薯抗性淀粉的工艺优化 总被引:1,自引:0,他引:1
为了提高紫薯抗性淀粉的含量,以紫薯淀粉为原料,采用压热-酶法制备紫薯抗性淀粉,通过单因素试验,研究了淀粉乳浓度、普鲁兰酶用量、酶解时间、压热时间对紫薯抗性淀粉含量的影响。利用正交方法优化了压热-酶法制备紫薯抗性淀粉的最佳工艺条件。结果表明:普鲁兰酶用量、压热时间对紫薯抗性淀粉的含量影响显著(p<0.05);制备紫薯抗性淀粉最佳工艺为:淀粉乳浓度30%、酶用量1 U/g淀粉、酶解时间12 h、压热时间45 min;在此条件下,所得紫薯抗性淀粉含量为17.16%,较单一压热法提高了67.74%。说明经过普鲁兰酶的脱支协同处理,能进一步提高紫薯抗性淀粉的含量,这对紫薯抗性淀粉的制备有一定应用价值。 相似文献
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为明确食用胶在面制食品中的作用,以3种商业小麦粉(特一粉、富强粉、上白粉)为试验材料,分别添加不同比例的海藻酸钠、黄原胶、卡拉胶,分析其对面团流变学特性的影响。结果表明,小麦粉添加0.15%~0.25%的海藻酸钠,面团稳定时间显著提高,弱化度显著降低;添加0.10%、0.20%和0.25%的海藻酸钠,面团最大拉伸阻力显著提高。添加0.02%、0.06%和0.10%的黄原胶,面团最大拉伸阻力显著提高;添加0.10%黄原胶的面团拉伸面积也显著提高。添加0.10%的卡拉胶,面团稳定时间、拉伸面积显著提高,弱化度显著降低。食用胶因小麦粉品质不同对面团流变学特性的影响也不同,除添加0.25%的海藻酸钠外,其他添加量的3种食用胶均可降低特一粉的面团吸水率,提高上白粉的吸水率。研究认为,海藻酸钠、黄原胶、卡拉胶可显著改善小麦粉的面团流变学特性,增强面团筋力。 相似文献
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由于干热河谷地区生态环境相当脆弱,为了解元素添加对干热河谷植被群落结构的影响,试验选取了元谋干热河谷地段来研究元素添加对植物群落结构及物种多样性的影响。研究结果表明,添加不同元素后对植物群落结构参数产生了不同影响。不同元素添加后降低了双子叶植物群落多样性,而添加不同元素增加了单子叶植物的多样性,尤其是添加了K元素对单子叶植物群落的Simpson指数、Shannon-Wiener指数、Pielou均匀度、McIntosh指数起到了促进作用,与CK相比分别提高了2.28%、2.41%、2.37%、3.73%。 相似文献
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莆紫薯3号是以日清1号和台引2号为亲本,经杂交选育而成的紫肉甘薯新品种,2005年通过国家甘薯新品种鉴定(鉴定编号:国品鉴甘薯2015016)。对莆紫薯3号的形态特征、品质、抗病性、生产力和产量形成的生理特点等进行了研究,结果表明:莆紫薯3号地上部长势平稳,茎叶不易早衰,生育期应保持在150 d以上;鲜薯和薯干产量分别比对照宁紫薯1号增产7.51%和14.35%;薯块干率27.73%,比对照高1.88%;食味评分75.4分(对照为70分),优于对照;薯块粗蛋白和可溶性糖高于对照,还原糖低于对照;中抗蔓割病,中感薯瘟Ⅰ型,感薯瘟Ⅱ型。 相似文献
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Dincer C Karaoglan M Erden F Tetik N Topuz A Ozdemir F 《Plant foods for human nutrition (Dordrecht, Netherlands)》2011,66(4):341-347
The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma,
Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total
phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents
of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as
significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however,
the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples.
Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were
quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of
the analyzed parameters, there were no explicit differences among the sweet potato cultivars. 相似文献
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Franklin W. Martin 《Plant foods for human nutrition (Dordrecht, Netherlands)》1984,34(3):211-220
Peeled sweet potato slices of two standard varieties were soaked for 120 min, drained, boiled for 20 min, and mashed. The pulp was prepared in 6 simple dishes and tested organoleptically by a trained taste panel. The pulp was also prepared and evaluated by 30 families. Sugar and protein contents were compared to those of untreated uncooked sweet potato, and untreated cooked sweet potato. Diffusion processing lowers the content of all sugars, but subsequent cooking increases reducing sugar content. Processing also removes water soluble phenolic substances and results in less polyphenolic discoloration before and after cooking. Protein and starch contents are also reduced, the former by diffusion, and the latter by diffusion and by erosion on boiling. Dishes made from the pulp were highly acceptable, more moist in texture, less sweet, and more attractive than dishes from non-processed sweet potatoes. People who do not like to eat sweet potatoes found diffusion processed pulp highly acceptable as a staple food. 相似文献