银杏粉丝加工中添加剂的研究
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江苏省自然科学基金项目(BK2011155)


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

    Abstract:

    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.

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王梅桂,何文森,冯骉,张晓鸣,贾承胜.银杏粉丝加工中添加剂的研究[J].食品与生物技术学报,2013,32(7):726-733.

WANG Mei-gui, HE Wen-sen, FENG Biao, ZHANG Xiao-ming, JIA Cheng-sheng. Study on Additives in the Processing of Ginkgo (Ginkgo biloba L.) Starch Noodles[J]. Journal of Food Science and Biotechnology,2013,32(7):726-733.

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  • 在线发布日期: 2014-06-17
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