摘要
为改善玉米粉加工和食用品质,以普通玉米粉为原料,分别采用单因素和正交试验研究压力、保压时间、玉米粉质量浓度对其糊化度的影响。结果表明:在实验范围内,随着超高压处理压力的增大、保压时间的延长、玉米粉糊化度逐渐升高、玉米粉质量浓度的增大,玉米糊化度均呈先增加后降低的趋势;通过正交试验可知,压力500MPa、保压时间20min、玉米粉质量浓度15g/100mL时,玉米粉糊化度达到最大为98.66%。
In order to improve process and edible quality,the effects of different pressure,holding time and corn flour concentration on gelatinization degree of corn flour were studied with corn flour as raw material by single factor experiment and orthogonal experiment,in order to improve the processing quality and food quality of corn flour.The results showed that with the increment of pressure and prolongation of holding time,the gelatinization degree enhanced.With the concentration of corn flour increasing,gelatinization degree enhanced firstly and then decreased.The results of orthogonal experiment showed that the corn flour which concentration is 15g/100 mL was gelatinized 98.66 % under pressure of 500 MPa for 20 min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期148-150,共3页
Food Science
基金
国家"863"计划项目(2008AA100802)
关键词
玉米粉
超高压技术
糊化度
corn flour
ultra high pressure technology
gelatinization degree
