| 乳化剂对莲子淀粉稳定性的影响 |
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| 引用本文： | 张怡,曾绍校,郑宝东. 乳化剂对莲子淀粉稳定性的影响[J]. 河南科技大学学报(自然科学版), 2008, 29(6) |
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| 作者姓名： | 张怡 曾绍校 郑宝东 |
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| 作者单位： | 福建农林大学,食品科技研究所,福建,福州,350002;福建农林大学,食品科技研究所,福建,福州,350002;福建农林大学,食品科技研究所,福建,福州,350002 |
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| 摘 要： | 研究了食品工业中常用的食品乳化剂(单甘酯、卵磷酯、硬脂酰乳酸钠、蔗糖酯)对莲子淀粉糊稳定性的影响.结果表明:单甘酯与莲子淀粉的络合能力最好,蔗糖酯次之,卵磷酯最弱.淀粉糊稳定性的研究也表明,单甘酯对莲子淀粉糊具有最好的稳定效果,其次是蔗糖酯.卵磷脂添加量在0.05%和0.10%时,会降低莲子淀粉糊的稳定性,但添加量为0.15%时具有较好的稳定效果.
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| 关 键 词： | 莲子淀粉 乳化剂 稳定性 |
Effect of Emulsifing Agent on Stability of Lotus-seed Starch |
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| ZHANG Yi,ZENG Shao-Xiao,ZHENG Bao-Dong. Effect of Emulsifing Agent on Stability of Lotus-seed Starch[J]. Journal of Henan University of Science & Technology:Natural Science, 2008, 29(6) |
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| Authors: | ZHANG Yi ZENG Shao-Xiao ZHENG Bao-Dong |
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| Affiliation: | ZHANG Yi,ZENG Shao-Xiao,ZHENG Bao-Dong (Institute of Food Science & Technology,Fujian Agriculture & Forestry University,Fuzhou 350002,China) |
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| Abstract: | The effect of emulsifing agent on the stability of lotus-seed starch paste is studied.The emulsifing agents include monostearin,lecithin,stearyl lactylate and sucrose,which are commonly used in the food industry.The result shows that the complexing capacity of monostearin and lotus-seed starch is the best,sucrose ester is the next,and lecithin is the worst.The study of the stability of starch paste also shows that monostearin has the best effect on it,sucrose ester is the next.Lecithin would reduce the stab... |
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| Keywords: | Lotus-seed starch Emulsifing agent Stability |
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