期刊论文

中文

中南林业科技大学学报

1673-923X

2005

25

5

60-62

10.3969/j.issn.1673-923X.2005.05.022

国家自然科学基金“橡实淀粉加工特性的变化规律的研究”（C020605）；

本校为第一机构

研究了淀粉乳质量浓度、pH值、温度、盐和常用食品添加剂等对橡实淀粉粘度的影响,结果表明:淀粉质量浓度增加,橡实淀粉的粘度呈幂次方上升;酸碱都能不同程度地降低橡实淀粉的粘度;温度升高,橡实淀粉的粘度逐渐降低;不同盐、添加剂的种类和质量浓度对橡实淀粉的粘度有极显著影响;测试转速的加快,各种橡实淀粉的粘度均迅速下降;橡实淀粉糊是非顿流体.

The viscosity property of acorn starches was affected by concentration, temperature, salt and food additives. The result shows that; the viscosity of the acorn starch increased with the increase of concentration but decreased as the temperature went up, Salt and food additives have obvious effect on acorn starches paste viscosity properties, acorn paste viscosity property decreased with rotate speed increase, ac...