期刊论文

Effect of Heat Treatment on Physicochemical Properties of Chinese Yam Flour

中文

食品科学

1002-6630

2020

41

5

80-86

10.7506/spkx1002-6630-20190307-087

湖南省教育厅资助科研项目(17C0764) 湖南省自然科学基金项目(2015JJ4028)。

本校为第一机构

为探讨常压蒸(steaming at atmospheric pressure,SAP)和常压煮(boiling at atmospheric pressure,BAP)两种热处理方式对淮山熟全粉理化性质的影响,采用快速黏度分析仪、流变仪、傅里叶变换红外光谱仪和扫描电子显微镜研究不同热处理方法对淮山熟全粉理化性质的影响。结果表明:两种热处理均改善了淮山熟全粉的润湿性和分散性,经SAP处理30 min后分别从7.77、4.68 min降低到了2.17 min和0.52 min;经热处理后,淮山熟全粉的糊化温度、峰值黏度、最低黏度、衰减值和最终黏度均降低,碘蓝值则随着热处理时间的延长而增大;经热处理后淮山糊的表观黏度随剪切速率增大先急剧降低,再趋于平稳,呈现剪切稀化现...

The effects of different heat treatments: steaming at atmospheric pressure(SAP) and boiling at atmospheric pressure(BAP) on the physicochemical properties of Chinese yam flour were analyzed by rapid viscosity analysis(RVA), rheometry, Fourier transform infrared(FTIR) spectroscopy and scanning electronic microscopy(SEM). The results showed that the wettability and dispersibility were improved by both heat treatments, which decreased from 7.77 and 4.68 min to 2.11 and 0.52 min after 30 min of SAP, respectively. After heat treatment, the pasting temperature, peak viscosity, minimum viscosity, bre...