摘要 以玉米淀粉为研究对象,配置浓度10%玉米淀粉悬浊液,采用高压反应釜进行压热处理,测定不同处理条件下玉米淀粉回生性质,探讨高压湿热处理对玉米淀粉回生性质的影响。结果表明,高压湿热处理对玉米淀粉回生性质有显著影响。在同一温度及压强条件下,随着压热处理时间延长,玉米淀粉浊度及回生焓的变化幅度均呈现出减小趋势;在同一处理时间下,随着处理温度及压力增大,玉米淀粉浊度及回生焓均呈现出减小的趋势。高压处理时间和压力对淀粉回生有显著影响。因此,在实际淀粉基食品工业生产工程中,可以在一定范围内通过提高处理压力和延长处理时间,有效抑制淀粉基食品回生过程,提高淀粉基食品品质。 Corn starch was used as the research object. Corn starch turbid liquid with concentration of 10% was treated by autoclave. The retrogradation properties of corn starch under different treatment conditions were measured, and the effect of high-pressure wet heat treatment on the retrogradation properties of corn starch was discussed. The results showed that high pressure wet heat treatment had a significant effect on the retrogradation properties of corn starch. Under the same temperature and pressure, the turbidity and enthalpy of corn starch decreased with the prolongation of compression heat treatment time, and decreased with the increase of treatment temperature and pressure at the same treatment time. The treatment time and pressure had a significant effect on the retrogradation of the starch. Therefore, in the actual starch-based food industrial production engineering, the process of retrogradation of the starch-based food could be effectively inhibited, and the quality of the starchbased food could be improved by improving the processing pressure and prolonging the processing time.
机构地区 齐齐哈尔大学食品与生物工程学院
出处 《食品工业》 CAS 北大核心 2021年第3期66-69,共4页 The Food Industry
基金 2018年度省属高校科技成果研发项目(TSTAU-R2018007) 黑龙江省教育厅基本业务专项(粮头食尾)(LTSW201707) 植物性食品加工技术项目(YSTSXK201805)。
