不同种类淀粉对河粉凝胶性的影响研究

摘要

Effects of different types of starch and degeneration starch on gelation of rice noodles were studied. The results showed that mung bean starch producted by grinding method and mung bean starch producted by acidic steeping liquor method had significant improvement on gelation of rice noodle,especially when the adding measure of mung bean starch producted by grinding method was 25%,the extension rate could reach 0.60%. The degeneration starch that remove protein of early rice by centrifuge method in workshop could raise gel property of rice noodle clearly when the adding measure was 50%,the extension rate could reach 0.63%.%研究不同种类的淀粉和变性淀粉对河粉凝胶性的影响。结果表明：水磨法生产的绿豆淀粉和酸浆法生产的绿豆淀粉对河粉凝胶性提高较显著，尤其是水磨法生产的绿豆淀粉添加量为25%时，河粉的延伸率为0.60%；早米车间去除蛋白离心制作的干粉添加量为50%时，对河粉的凝胶性提高最显著，延伸率达0.63%。