摘要
研究了磷酸单酯淀粉的透明度以及NaCl、蔗糖、柠檬酸等食品成分和老化作用对透明度的影响。结果表明,NaCl对淀粉糊的透明度影响不大,而蔗糖、柠檬酸则能提高糊液的透明度,老化使淀粉糊的透明度下降,初期下降迅速,中后期下降减缓。
The transparency of Phosphate Monoester starch paste and the effect s of retrogradation and some food ingredients such as NaCl,cane sugar and citric a cid were studied.The experimental results indicate that NaCl has little influenc e on the transparency of starch paste,and cane sugar,citric acid are proved to b e able to increase the transparency.
出处
《粮油食品科技》
2003年第5期8-9,共2页
Science and Technology of Cereals,Oils and Foods
