马蹄粉预糊化的工艺研究

杨君1; 段元波2; 刘后伟1

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DOI:10.3969/j.issn.1005-6521.2017.02.028

食品研究与开发:2017,38(2):129-132

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马蹄粉预糊化的工艺研究

杨君1，段元波2，刘后伟1

(1.广东农工商职业技术学院热作系，广东广州 510507；2.成都工业学院，四川成都 610031)

The Research on the Pre-paste Technology of Water Chestnut Starch

YANG Jun1，DUAN Yuan-bo2，LIU Hou-wei1

(1. Department of Tropical Crops，Guangdong AIB Polytechnic College，Guangzhou 510507，Guangdong，China；2. Chengdu Technological University，Chengdu 610031，Sichuan，China)

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投稿时间：2016-04-28

中文摘要: 为得到快捷方便的预糊化马蹄粉，以马蹄淀粉为主要原料，采用单因素及正交试验，确定预糊化马蹄淀粉生产的最佳条件为：马蹄粉浆液浓度为6 %，马蹄粉浆 pH 值为 7，糊化温度为 85 ℃、糊化时间为 10 min。按此条件生产出的预糊化马蹄淀粉感官性状良好，入口有马蹄特有的香味、口感细腻香滑、食用方便，具有广阔的市场前景。

中文关键词: 马蹄淀粉预糊化黏度

Abstract:In order to make the pre-paste water chestnut starch which can be used quickly and convenient，the water chestnut starch was used as the main raw material，and the single factor experiment and the orthogonal experiment were designed also. Then the best pre-paste technology was got：the water chestnut starch slurry concentration was 6 %，the slurry pH was 7，the gelatinization temperature was 85 ℃，and the pasting time was10 min. The sensory properties of the pre-paste water chestnuts starch produced by this technology were so good，testing delicious and smooth. As well，the starch can be used conveniently，so there will be a broad market prospect for them.

keywords: water chestnut starch pre-paste viscosity

文章编号：201702028 中图分类号： 文献标志码：A

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作者	单位
杨君1，段元波2，刘后伟1	1.广东农工商职业技术学院热作系，广东广州 510507；2.成都工业学院，四川成都 610031

Author Name	Affiliation
YANG Jun1，DUAN Yuan-bo2，LIU Hou-wei1	1. Department of Tropical Crops，Guangdong AIB Polytechnic College，Guangzhou 510507，Guangdong，China；2. Chengdu Technological University，Chengdu 610031，Sichuan，China

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