不同加工方法对莲子淀粉糊特性的影响

为抑制莲子汁中淀粉的返生，研究了高压均质、超声波处理和微波辐射3种不同加工方法对莲子淀粉糊特性粘度和返生沉淀量的影响。结果表明，莲子淀粉糊的返生沉淀量随着特性粘度的降低而降低，高压均质和超声波处理能显著降低莲子淀粉糊的返生沉淀量，从而抑制淀粉返生。在试验条件范围内，高压均质能使莲子淀粉糊的返生沉淀量从78.0%降低至32.7%，超声波处理能使莲子淀粉糊的返生沉淀量从77.8%降低至41.4%。而微波辐射对莲子淀粉影响不大。这提示高压均质和超声波处理在莲子液态产品的生产中具有一定的应用价值。

Effect of Different Processing on the Characteristics of Lotus-seed Starch Paste

In this paper, the effect of different processing (high-pressure homogenization, ultrasonic, and microwave) on the characteristics of Lotus-seed starch paste were studied for inhibiting starch retrogradation of Lotus-seed juice. The results showed that, the retrograde deposition (RD) of Lotus-seed starch paste was proportional to the intrinsic viscosity (Ⅳ). The high-pressure homogenization and ultrasonic treatment could decrease significantly theⅣand RD of Lotus-seed starch paste. Under the conditions of the test, high-pressure homogenization could decrease the RD from 78.0% to 32.7%, and ultrasonic treatment would do it from 77.8% to 41.4%. But, microwave treatment had few affect on starch paste. The results suggested that high-pressure homogenization and ultrasonic treatment had a certain application value for manufacturing lotus-seed liquid products such as lotus-seed juice.