摘要
为改善大米粉的凝胶性能,运用流变仪通过应变扫描、频率扫描、温度扫描和大变形剪切等方法,研究魔芋胶对大米粉体系流变性能的影响。结果表明:所有样品都呈现出假塑性流体特性,加入魔芋胶后样品剪切稀化趋势减弱。5‰的魔芋胶对米粉体系有增稠作用。25℃和85℃下,魔芋胶添加量对米粉体系模量变化的影响一致。含有5‰魔芋胶的米粉样品抵抗应变的能力变强。3‰魔芋胶对体系类固体行为变化无影响,而5‰魔芋胶增强了体系的类固体行为。随魔芋胶含量增加米粉体系抵抗温度变化的能力减弱。
Konjac glucomannan (KGM) was added into rice flour to improve the gel properties. The effect of KGM on the rheological properties of rice flour were investigated using a rheometer through strain scanning, frequency scanning, temperature scanning and large deformation shearing. All samples showed pseudoplastic properties and the shear-thinning trend weakened after addition of KGM. 5‰ of KGM thickened rice flour system. The KGM made no difference on the modulus of rice noodle system whether at 25 or 85 ℃. 5‰ of KGM enhanced the resistance to stress and strain, 5‰ KGM enhanced the solid-like behavior of the system while 3‰ had no effect. The ability of rice flour system to resist temperature weakened with the increase of the amount of KGM.
作者
岳莉娜
彭雨露
曹燕
隋艺琳
陶云飞
高铭钰
张良
YUE Lina;PENG Yulu;CAO Yan;SUI Yilin;TAO Yunfei;GAO Mingyu;ZHANG Liang(School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2019年第3期70-73,共4页
Journal of Researches on Dietetic Science and Culture
基金
江苏省自然科学基金项目(BK20160467)
扬州大学大学生创新训练计划项目(201711117045Z)
关键词
食品科学
大米粉
魔芋胶
流变性
food science
rice noodles
konjac glucomannan (KGM)
rheological property
