摘要
研究了氯化钠和蔗糖对甘薯淀粉磷酸单酯糊性质的影响,结果表明,氯化钠会使糊的透明度降低,凝沉倾向显著增加,冻融稳定性变差,表观粘度明显降低;而蔗糖则使糊透明度提高,凝沉性减弱,冻融稳定性显著提高,表观粘度有不同程度增大。
The influences of sodium chloride and sucrose on the paste nature of phosphate monoester of sweet potato star ch were tested.The results indicated that sodium chloride has the effect of decreasing paste clarity and apparent viscosity,increasing retrog radation a nd weakening freezing-thawing stability;Sucrose has the opposite effect,tha t is,increasing paste clarity and apparent viscosity,decreasing retrog radat ion and enhancing freezing-thawing stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第1期113-115,共3页
Science and Technology of Food Industry
