摘要
本文主要研究了海藻糖对糯米粉的回生抑制作用。研究发现,在含有糯米粉、白砂糖的复合体系溶液中,用海藻糖替代部分白砂糖,能有效地延缓回生的进程。同时,通过对保存条件的分析,发现海藻糖在频繁的冻/融过程中更能体现出抑制回生的效果。
The inhibition of trehalose for the retrogradation of sticky rice starch was studied. It was found that replacing part of granulated sugar in the complex solution of granulated sugar and sticky rice starch with trehalose could be effectively stay the course of retrogradation. Meanwhile, the inhibition of trehalose for the retrogradation could be more apparent during the frequent courses of freezing and thawing, according to the analysis of the preservation condition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期94-98,共5页
Food Science
关键词
淀粉
回生
海藻糖
starch
retrogradation
trehalose
作者简介
宋云平（1981-），男，在读硕士生，研究方向为发酵工程。
通讯作者
