空气炸锅处理对慈姑淀粉品质的影响
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席婉婷,女,四川旅游学院在读本科生

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四川省科技厅应用基础研究项目(编号:2018JY0450);四川旅游学院校级重点科研项目(编号:19SCTUZZ04);四川旅游学院科研创新团队基金(编号:2018SCTUTD05);四川旅游学院大学生科研项目(编号:2022XKZ29)


The effect of air fryer treatment on the quality of arrowhead starch
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    摘要:

    目的:探究空气炸锅处理对慈姑淀粉品质的影响。方法:以慈姑淀粉为研究对象,考察空气炸锅的热循环方式(160 ℃处理10 min)对不同目数慈姑淀粉理化性质的影响。结果:经空气炸锅处理后淀粉性质有所改变,不同粒度的淀粉经处理后表现的性质也有差异。不同目数的慈姑淀粉在空气炸锅处理的作用下,黏度均与原淀粉明显不同,透光率显著增高且透明度增加不同,淀粉透明度随淀粉目数的增高而降低;同时,糊化特性如冻融稳定性也显著降低,溶解度和膨润度有所上升。改性后的慈姑淀粉颗粒外表破碎、有皱缩、形状变化增多,特征衍射峰变化明显。结论:空气炸锅处理在一定程度上破坏了慈姑淀粉的颗粒形状,改变了淀粉自身的性质,较其他改性方式更简单。

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    Objective: To explore the effect of air frying pan treatment on the quality of arrowhead starch. Methods:Taking arrowhead starch as the research object, the effects of thermal cycle mode of air fryer (treated at 160 ℃ for 10 min) on the physical and chemical properties of arrowhead starch with different mesh numbers were investigated. Results: The properties of starch changed after treatment in air fryer, and the properties of starch with different particle sizes were also different after treatment. Under the treatment of air fryer, the viscosity of arrowhead starch with different mesh numbers was significantly different from that of the original starch, the light transmittance increased significantly and the transparency increased differently, and the transparency of starch decreased with the increase of mesh number; At the same time, the gelatinization properties such as freeze-thaw stability also decreased significantly, and the solubility and swelling degree increased. The modified Sagittaria starch particles have broken appearance, shrinkage, increased shape change, and obvious change of characteristic diffraction peak. Conclusion: The air fryer treatment destroyed the particle shape of arrowhead starch to a certain extent, changed the properties of starch itself, which was simpler than other modification methods.

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席婉婷,崔林梅,雷敏,等.空气炸锅处理对慈姑淀粉品质的影响[J].食品与机械,2022,(8):55-59.
XI Wan-ting, CUI Lin-mei, LEI Min, et al. The effect of air fryer treatment on the quality of arrowhead starch[J]. Food & Machinery,2022,(8):55-59.

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  • 在线发布日期: 2022-10-16
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