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Keywords carrot starch;cassava starch;pasting property; 胡萝卜淀粉;木薯淀粉;糊性质;
Keywords carrot starch;cassava starch;characterization; 胡萝卜淀粉;木薯淀粉;特性;
In this paper, we study the properties of carrot starch by comparing it with one of commercial cassava starch. 研究了从秘鲁胡萝卜中提取的淀粉的性质,并与木薯淀粉进行了比较。
The isolating procedure and the properties of carrot starch by comparing with the one of commercial cassava starch were studied. 尝试从秘鲁胡萝卜中提取淀粉,并将其理化性质与木薯淀粉进行了比较。
Our results prove that the viscosity stability of hot pasting and the viscosity and stability of cold pasting of carrot starch are higher than those of cassava starch, although its pasting temperature is higher than the cassava starch. 结果显示,虽然胡萝卜淀粉糊的糊化温度较高,但粘度热稳定性和粘度冷稳定性明显比木薯淀粉糊高;而且冻融稳定性胡萝卜淀粉糊要强于木薯淀粉糊。
A study of the properties of carrot starch 关于胡萝卜淀粉特性的研究
Keywords carrot;noose's liver;paste;can;technology; 胡萝卜;鹅肝;酱;罐头;工艺;
Keywords Carrot drink;Carotenes;Loss foctors; 胡萝卜素;柱层析法;损失率;
Keywords carrot;juice;pectase;juice yield ; 胡萝卜;果汁;果胶酶;出汁率;
Keywords Carrot paper;Thickeners;Shaping;Flavor; 胡萝卜纸;增稠剂;成型;口感;
Keywords carrot;ketchup;compound vegetable juice; 胡萝卜;番茄酱;复合蔬菜汁;
Keywords carrot;tofu;functional food;coagulator; 胡萝卜;豆腐;功能性食品;凝固剂;
Keywords carrot;pectin;extraction;acidolysis; 胡萝卜;果胶;提取;酸解法;
Keywords carrot juice;yoghurt;bifidobacterium;sugarless; 胡萝卜汁;酸奶;双歧杆菌;无糖;
Keywords carrot;water-soluble carotenoid;extraction;optimization ; 胡萝卜;水溶性类胡萝卜素;提取;优化;
Keywords Carrot juice Bifidobacterium Lactic acid bacteria Beverage; 胡萝卜汁;双歧杆菌;乳酸菌;饮料;
Keywords Carrot juice;Peanut milk;Inoculate;Fermentation;Technology; 胡萝卜;花生乳;接种;发酵;工艺;
Keywords carrot juice;pectin;pectinase;micro-encapsulation;spray drying; 胡萝卜汁;果胶;果胶酶;微胶囊;喷雾干燥;
Keywords Carrot;Otherness;Shelf-life;Grey forecast;Salting;Pickling;Rheological property;Texture; 胡萝卜;差异性;货架期;灰色预测;盐腌;酱渍;流变特性;质地;
Keywords carrot;compound juice;formulation of ingredient;stability;hydrocolloids; 胡萝卜;复合汁;配方;稳定化;增稠剂;