食品工业科技2012，Vol.33Issue(17)：98-102,5.
旋流与酸浆法甘薯淀粉性能及粉条品质比较
Comparative study of the physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator and sour liquid processing and their quality of noodle products
摘要
Abstract
The physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator （SC） and sour liquid processing （SS） were investigated.The color, retrogradation, swelling index, cooking loss, and textural properties of noodles were analyzed.The lightness, swelling power （ 55 -95℃）, and solubility （55-95℃） of SC were significantly （ p 〈 0.05） lower than those of SS. During one week storage at 4℃, SC pastes showed significant higher（p 〈 0.05） retrogradation rate.The lightness and swelling index of SC noodles were lower than those of SS noodles. In addition, the retrogradation rate, tensile strength and shear stress of SC noodles were significantly higher（ p 〈 0.05）than those of SS noodles.关键词
旋流法/酸浆法/甘薯淀粉/理化特性/粉条Key words
centrifugal cyclone separator processing/sour liquid processing/sweet potato starch ~ physico-chemical properties/noodle分类
轻工纺织引用本文复制引用
邓福明,木泰华,张苗..旋流与酸浆法甘薯淀粉性能及粉条品质比较[J].食品工业科技,2012,33(17):98-102,5.基金项目
现代甘薯农业产业技术体系建设专项 （）
中国农业科学院中央级公益性科研院所基本科研业务费专项（0032011014）. （）
