银杏粉丝加工中添加剂的研究

Study on Additives in the Processing of Ginkgo (Ginkgo biloba L.) Starch Noodles

DOI：10.3969/j.issn.1673-1689.2013.07.009

中文关键词: 银杏粉丝 海藻酸钠 明矾 市售粉丝

英文关键词: ginkgo starch noodles sodium alginate alum commercial starch noodles

基金项目:江苏省自然科学基金项目(BK2011155)

摘要点击次数: 184

全文下载次数: 723

中文摘要:

采用差式扫描量热仪、快速黏度分析仪与物性分析仪研究了大豆分离蛋白、壳聚糖、海藻酸钠、氯化钠和明矾对银杏粉丝品质的影响。结果表明,海藻酸钠和明矾对银杏粉丝品质的影响较大,当海藻酸钠与明矾的添加量分别为质量分数0.50%和0.75%时,银杏粉丝品质较佳。通过对比添加海藻酸钠和明矾的银杏粉丝与市售绿豆粉丝的品质,发现添加海藻酸钠与明矾的银杏粉丝品质相近,接近市售粉丝,表明海藻酸钠可替代明矾添加到银杏粉丝中。

英文摘要:

The effects of isolated soybean protein,chitosan,sodium alginate,sodium chloride and alum on the quality of ginkgo starch noodles(GBSN) were investigated by differential scanning calorimeter,rapid viscosity analyzer and texture analyzer.Results showed that sodium alginate and alum influenced the quality of GBSN,and the quality of GBSN added with 0.50% sodium alginate or 0.75% alum was best.Compared with commercial mung bean starch noodles(MBSN),the quality of GBSN added with sodium alginate or alum was close to that of commercial MBSN.GBSN added with sodium alginate and alum had similar quality,suggesting that sodium alginate could replace alum as an additive of GBSN.

查看全文 查看/发表评论 下载PDF阅读器