摘要
阐述了淀粉的糊化机理,分析得出影响糊化效果的因素主要有水分、温度、淀粉类型及其它因素;总结了糊化淀粉的特点,介绍糊化淀粉生产的方法主要有热糊化、压力糊化和化学糊化法,且前两种方法适合工业化规模生产;最后介绍糊化淀粉在各行业的应用,并提出展望。
The gelatinization mechanism of starch was expounded,and the factors affecting the gelatinization effect were analyzed mainly including moisture,temperature,starch type and other factors;The characteristics of gelatinized starch were summarized.The methods of gelatinized starch production were mainly thermal gelatinization,pressure gelatinization and chemical gelatinization;Finally,the application of it in various industries were introduced and the prospect put forward.
作者
吴昊
张青
邵娟娟
WU Hao;ZHANG Qing;SHAO Juan-juan(College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China)
出处
《粮食与油脂》
北大核心
2020年第1期6-8,共3页
Cereals & Oils
关键词
糊化淀粉
工业化
研究进展
Gelatinized starch
Industrialization
Research progress
作者简介
吴昊(1996—),男,本科,研究方向为食品科学与工程;通信作者:邵娟娟(1984—),女,工程师,硕士,研究方向为粮油加工与资源开发。
