摘要
为了进一步开发乳熟期糯玉米加工产品,以乳熟期糯玉米为原料,利用喷雾干燥技术制备鲜糯玉米粉。通过对鲜糯玉米粉的保水力、凝胶特性和糊化性质的检测,并与乳熟期普通玉米粉进行比较。结果表明:乳熟期糯玉米经过喷雾干燥制成的糯玉米粉的保水力为1.45g·g-1,凝胶体积膨胀率为5.40mL.g-1,糯玉米粉糊透光率为87.2%,糯玉米粉的成糊粘度好,冷糊稳定性好,不易老化,各项特征均好于乳熟期普通玉米,说明乳熟期糯玉米粉具有很好的应用品质和开发前景。
In order to further the development of the processed products of the milky stage waxy corn,milky stage waxy corn was used as raw materials,fresh waxy corn flour were prepared through the technology of spray drying.The water retention capacity,gel properties and pasting properties of fresh waxy corn flour were compared with milky stage normal corn flour.The results indicated that the characteristics of fresh waxy corn flour made form the spray drying were below.The water retention capacity was 1.45g·g-1,gelatin volume expansibility was 5.40 mL·g-1,light transmittance was 87.2%,waxy corn flour paste had good viscosity,and its cold paste had good stability,it was also difficult to aging,the characteristics were better than that of milky stage normal corn,showing milky stage waxy corn flour had good application quality and development prospect.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2010年第5期629-631,共3页
Journal of Shenyang Agricultural University
关键词
乳熟期糯玉米粉
喷雾干燥
应用品质
milky stage waxy corn flour
spray drying
application quality
