CAJ | 학술논문

以木薯淀粉为原料,在50℃下,用6%HCl对木薯淀粉进行不同时间(0 min、30 min、60 min、90 min)酸解改性,制备酸解木薯淀粉,并对酸解淀粉糊化特性和质构特性进行研究与分析;同时采用酸解木薯淀粉制备软糖,对制得酸解木薯淀粉软糖进行拉伸与质构分析.实验结果表明,随酸解时间增加;酸解木薯淀粉最低粘度、峰值粘度、回生值显著降低,淀粉凝胶硬度显著增加.3个不同水解时间木薯软糖拉伸率均符合工业生产指标,60 min酸解木薯淀粉制备软糖硬度适中,胶粘性、咀嚼性、回复性良好.
이목서정분위원료,재50℃하,용6%HCl대목서정분진행불동시간(0 min、30 min、60 min、90 min)산해개성,제비산해목서정분,병대산해정분호화특성화질구특성진행연구여분석;동시채용산해목서정분제비연당,대제득산해목서정분연당진행랍신여질구분석.실험결과표명,수산해시간증가;산해목서정분최저점도、봉치점도、회생치현저강저,정분응효경도현저증가.3개불동수해시간목서연당랍신솔균부합공업생산지표,60 min산해목서정분제비연당경도괄중,효점성、저작성、회복성량호.
The acid hydrolysis of cassava starches were prepared using cassava starch as material, treating starch with 6%HCl at 50℃for different durations(0 min,30 min,60 min,90 min). At the same time the acid hydrolysis of cassava starches were used to produce cassava starch jelly candy. The properties of the acid hydrolysis of cassava starch were investigated by determining the gelatinization and texture properties and assay the tensile properties and texture properties of the acid hydrolysis cassava starch jelly candy. The results showed that a significant decrease in starch viscosity and set back and an increase in hardness with increase in acid hydrolysis. The tensile properties of jelly candy with three different hydrolysis time all accord with industrial production index. The jelly candy with 60 min acid hydrolysis of cassava starch was better on hardness,adhesiveness,chewiness and resilience.